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      RECIPE TITLE "Passover Lemon Sponge Cake with Strawberry-Kiwi Compote Recipe"
    Source: Cooking.com

    yields 10 servingstime--- difficultyeasy

    A light chiffon-like cake with a colorful compote.

    Cooking.com Tip: If you've ever tried to separate an egg yolk from its whites, you know it's no easy task. However, with an egg separator it's easily done. Place the separator over your bowl (the loop on the end will help you), crack your egg, and let the whites slip through the cracks!

      RECIPE INGREDIENTS

    For Cake:
    10 large eggs, separated
    1 1/2 cups sugar
    1/4 cup fresh lemon juice
    1 tablespoon finely grated lemon peel
    1/2 teaspoon salt

    3/4 cup Passover cake meal
    1/2 cup potato starch

    For Compote:
    2 pounds strawberries, hulled, sliced
    8 ripe kiwi, peeled, quartered, sliced
    3 (or more) tablespoons sugar
    1 tablespoon finely chopped fresh mint
    Non-dairy whipped topping (optional)

      RECIPE METHOD

    FOR CAKE: Preheat oven to 325 degrees F. Line bottom of 10-inch angel food cake pan with parchment paper. Using an electric stand mixer and whisk attachment, beat egg yolks in large bowl until thick and pale. Add sugar and beat until thick and tripled in volume, about 5 minutes. Beat in juice, peel and salt. Using electric stand mixer and clean dry whisk attachment, beat egg whites in another large metal bowl until stiff but not dry.

    Sift cake meal and potato starch over yolk mixture. Using rubber spatula, fold in gently but thoroughly. Fold in egg whites. Transfer batter to prepared pan. Bake until cake is golden brown and springs back when gently touched, about 1 hour. Invert cake and cool completely. Run small sharp knife around cake edges to loosen. Invert cake onto platter.

    DO-AHEAD TIP: Cake can be prepared 2 days ahead. Wrap with plastic. Store at room temperature.

    FOR COMPOTE: Combine berries and kiwi in large bowl. Add enough sugar to sweeten to taste. Stir in mint. Let stand 30 minutes to 2 hours at room temperature.

    Using a large serrated knife, slice cake into wedges. Transfer wedges to plates. Spoon compote over. Top with non-dairy whipped topping and serve.

    Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

      Nutrition Facts
    10 servings
    Facts per Serving
    Calories: 318 Fat: 6g Carbohydrates: 61g
    Cholesterol: 213mg Sodium: 181mg Protein: 8g
    Fiber: 4g % Cal. from Fat: 17% % Cal. from Carbs: 77%

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