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Strawberries and Cream Passover Cake

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YEILD 8 people
TIME 1 hour 25 minutes

Ingredients

  • 6 large eggs (300 grams), separated and room temperature
  • 1 /14 cup granulated sugar (250 grams) granulated sugar, divided
  • 1 tbsp lemon zest (3 grams) lemon zest
  • 1 1/2 tbsps lemon juice (22.5 grams) fresh lemon juice
  • 1/4 tsp kosher salt ¼ teaspoon kosher salt
  • 2/3 cup potato startch (77 grams) potato starch* Manischewitz
  • 1/4 cup Matzah Meal (40 grams) matzo cake meal* Manischewitz
  • Vanilla Bean Chantilly Recipe to Follow
  • 1 cup strawberries 150 grams sliced

Preparation

  • Preheat oven to 325°F (170°C). Line bottoms of 2 (8-inch)
    round cake pans with parchment paper. (Do not grease.)
  • In a large bowl, whisk together egg yolks, 1 cup (200 grams)
    sugar, and lemon zest and juice until combined.
  • In the bowl of a stand mixer fitted with the whisk
    attachment, beat egg whites and salt at medium speed until
    frothy. With mixer running, add remaining ¼ cup (50 grams)
    sugar, 1 tablespoon (12 grams) at a time. Slowly increase mixer
    speed to medium-high, and beat until stiff peaks form, 2 to
    3 minutes.
  • Stir about one-fourth of egg white mixture into egg
    yolk mixture until combined. Using a balloon whisk, fold in
    remaining egg white mixture until almost combined. Sift
    potato starch and cake meal over mixture in two additions,
    folding until combined after each addition. Divide batter
    between prepared pans (about 3½ cups or 350 grams each).
    Smooth with an offset spatula.
  • Bake until golden brown and a wooden pick inserted in
    center comes out clean, 35 to 40 minutes. Invert cake
    pans onto a parchment paper-lined wire rack, and let cool
    completely in pans.
  • Run a thin-bladed knife around inside edge of cake pans to
    loosen layers from sides. Turn out 1 cake layer onto a serving
    platter; discard parchment. Spread 1½ cups (150 grams) Vanilla
    Bean Chantilly onto cake layer. Top with diced strawberries.
    Top with remaining cake layer; discard parchment. Spread
    remaining Vanilla Bean Chantilly on top. Garnish with
    strawberries, if desired. Serve immediately, or refrigerate
    until ready to serve, up to 2 hours. Refrigerate in an airtight
    container for up to three days.

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