Ingredients
8 egg yolks
1 cup white sugar
1 tablespoon lemon (or orange) zest
3/4 cup matzo cake meal
1/4 cup potato starch
8 egg whites
1/2 cup white sugar
1 1/2 tablespoons fresh orange juice
2 containers of strawberries
1 1/2 tubs of cool whip
In a medium bowl, whip egg yolks until light. While continuing to whip, gradually add 1 cup of the sugar and the lemon zest. Continue whipping until the mixture is thick and pale, or for about 7 minutes.
In a separate bowl mix together the matzo cake meal and potato starch and set aside.
In a medium to large sized bowl, beat the egg whites until foamy. Gradually add 1/2 cup sugar, continuing to beat until white form stiff peaks.
Slowly fold the dry ingredients into the yolk mixture, alternating with adding the juice. Fold 1/3 of the whites into the batter, then quickly fold in the rest of the egg whites.
Spread evenly into a pan (rectangle or bundt pan would work). Bake for about an hour and ten minutes at 325 degrees or until cake springs back with your touch.
Once the cake has been cooled, break the cake up into pieces.
In a rectangular pan spread some of the cake pieces.
Sprinkle some of the strawberry over the cake pieces.
Spread some cool whip.
Add another layer of cake and strawberries.
Spread a layer of cool whip on top.
Sprinkle some strawberries on top and dig in!
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