Passover Orange Angel Food Cake with Strawberries

Lighten matters up this Passover and end the meal off with a kosher angel meals cake, made with matzo cake meal and potato starch. Served with orange-soaked strawberries, this cake simultaneously celebrates the vacation and the primary berries of spring. Use the leftover yolks in extra indulgent desserts.

INGREDIENTS

For the cake:

• 1/2 cup potato starch
• 12 large egg whites (1 1/2 cups), at room temperature
• 1 1/2 cups granulated sugar
• 4 teaspoons packed orange zest, from 2 medium oranges
• 1/2 cup matzo cake meal
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice

For the berries:

• 1/4 cup granulated sugar
• 3 pints strawberries (about 2 pounds), hulled and thinly sliced
• 1/4 cup freshly squeezed orange juice

INSTRUCTIONS

For the cake:

1. heat the oven to 325°F and set up a rack inside the center. blend 1 cup of the sugar with the orange zest in a small bowl till calmly blended; set apart.
2. Sift the matzo cake meal and potato starch via a pleasant mesh strainer three times onto a piece of parchment paper or right into a large bowl. Then sift again with final half of cup sugar; set apart.
3. area egg whites inside the bowl of a stand mixer geared up with a whisk attachment. (be sure the bowl and whisk have been thoroughly cleaned.) Beat on excessive till just frothy, approximately 1 minute. upload lemon juice, orange juice, and salt and beat till whites simply start to form soft, droopy peaks, about 2 mins. add sugar-zest mixture 2 tablespoons at a time, letting it mix in before including greater, then beat till whites are sleek and peaks are droopy however maintain onto a spatula, approximately 2 to a few minutes more.
4. eliminate the bowl from the mixer and sift 1/four of the matzo cake meal combination over the whites. gently fold dry ingredients into whites with a rubber spatula. hold to sift and fold in final matzo cake meal aggregate, 1/4 at a time, till all of it has been introduced.
5. Spoon batter right into a easy, dry 10-inch tube pan with a detachable bottom. tap the pan twice on the counter to burst any huge air bubbles inside the batter. transfer to the oven and bake till cake is springy to touch and a wooden skewer inserted within the middle comes out clean, approximately 35 to 40 minutes.
6. Invert the pan over the neck of a bottle (the cake have to be putting the other way up—this continues it from collapsing/deflating) until completely cooled, approximately 1 half of hours.

For the berries:

1. In a big bowl, integrate strawberries, orange juice, and sugar. location within the fridge and let sit, stirring now and again, till sugar is dissolved and strawberries have let off some juice, at the least 15 minutes or up to one hour.

To dispose of and serve the cake:

1. cut around the perimeter of the pan with a knife, take away the bottom, and cut around the tube and the bottom to launch the cake absolutely. Slice with a serrated knife and serve with strawberries and juices.

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