Passover Cake
by Sue Zelickson, Tastemaker in Residence - Content from Gramma Zelickson’s Kitchen
Ingredients
Cake:
10 eggs, separated
Dash of salt
1 1/2 cups sugar
1/2 cup cake matzo meal
1/2 cup potato starch
1/2 cup orange juice
Juice of 1/2 lemon
Grated peel of 1 orange
Cocoa Whipped Cream Filling and Frosting:
3 cups whipping cream
1 1/2 cups powdered sugar
3/4 cup unsweetened cocoa
Instructions
Heat oven to 325°. In large mixer bowl, beat egg white and salt; gradually add 1 cup sugar and beat until stiff peaks form. In small bowl beat egg yolks and 1/2 cup sugar. Fold egg yolks into whites. Combine matzo meal and potato starch. Combine juices Fold dry ingredients into eggs alternately with juice. Fold in orange peel. Rinse 10-inch tube pan with cold water: drain. Pour cake batter evenly into pan Bake at about 45 minutes. Invert to cool. Remove from pan when completely cool. Split into 4 layers; fill and frost with Cocoa Whipped Frosting.