Concord-grape wine — a traditional part of the Passover feast — gives this delightful spongecake a fruity, almost floral note.
·Cake can be made 1 day ahead, cooled and removed from pan, then kept, covered with foil, at room temperature.
·If you can't find matzo cake meal, finely grind regular matzo meal in a blender or coffee/spice grinder.
Recipe information
Total Time
2 hr
Yield
Makes 8 servings
Ingredients
For cake:
For strawberries
Special Equipment
Preparation
Make cake:
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.
Step 3
Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.
Step 4
With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
Step 5
Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Step 6
Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.
Step 7
Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
Macerate strawberries:
Step 8
While cake cools, gently stir together strawberries, wine, and sugar until sugar is dissolved, then let stand at least 30 minutes.
Step 9
Dust cake with Passover confectioners sugar and serve with strawberries.
