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.