Passover Sunshine Cake
Photography by Yvonne Duivenvoorden
Ingredients:
- 9 eggs, separated
- 1-1/2 cups (375 mL) granulated sugar
- 3/4 cup (175 mL) matzo cake meal
- 1/4 cup (50 mL) potato flour
- 3 tbsp (50 mL) grated orange rind
- 1/4 cup (50 mL) orange juice
- 1 tbsp (15 mL) vanillin sugar
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) halved strawberries
- 1-1/2 cups (375 mL) raspberries
- 1/2 cup (125 mL) slivered peeled mango
- Citrus Curd:
- 2 eggs
- 1 cup (250 mL) granulated sugar
- 3 tbsp (50 mL) grated orange rind
- 1/2 cup (125 mL) orange juice
- 1/2 cup (125 mL) lemon juice
- 1 tbsp (15 mL) potato flour
- 1/4 cup (50 mL) pareve margarine
Tip: For the lightest, highest cake, we recommend Manischewitz cake meal.
Variation
Easter Sunshine Cake: Reduce egg yolks to 7. Replace matzo cake meal and potato flour with 1-2/3 cups (400 mL) sifted cake-and-pastry flour. Replace vanillin sugar with regular vanilla sugar or 1 tsp (5 mL) vanilla. In Citrus Curd, replace potato flour with 1 tbsp (15 mL) cornstarch. Replace margarine with butter.
See next page for step-by-step photographed instructions >>
