+

Passover Orange Angel Food Cake with Strawberries

Passover Orange Angel Food Cake with Strawberries

Ingredients (11)

For the cake:

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

For the berries:

  • 3 pints strawberries (about 2 pounds), hulled and thinly sliced
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup granulated sugar
Try Amazon Fresh
Nutritional Information
  • Calories285
  • Fat0.51g
  • Saturated fat0.03g
  • Trans fat
  • Carbs64.35g
  • Fiber2.51g
  • Sugar50.64g
  • Protein7.42g
  • Cholesterol
  • Sodium216.22mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Lighten things up this Passover and finish the meal off with a kosher angel food cake, made with matzo cake meal and potato starch. Served with orange-soaked strawberries, this cake simultaneously celebrates the holiday and the first berries of spring. Use the leftover yolks in more indulgent desserts.

Special equipment: You’ll need a 10-inch tube pan with a removable bottom to make this recipe.

Game plan: The cake can be made a day in advance—leave it in the pan, cover it, and store it at room temperature for up to 24 hours. The strawberries can be prepared up to 1 hour ahead.

This recipe was featured as part of our Hosting Your First Passover menu.

Tips for Eggs

Instructions

For the cake:
  1. 1Heat the oven to 325°F and arrange a rack in the middle. Mix 1 cup of the sugar with the orange zest in a small bowl until evenly combined; set aside.
  2. 2Sift the matzo cake meal and potato starch through a fine mesh strainer 3 times onto a piece of parchment paper or into a large bowl. Then sift again with remaining 1/2 cup sugar; set aside.
  3. 3Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. (Be sure the bowl and whisk have been thoroughly cleaned.) Beat on high until just frothy, about 1 minute. Add lemon juice, orange juice, and salt and beat until whites just begin to form soft, droopy peaks, about 2 minutes. Add sugar-zest mixture 2 tablespoons at a time, letting it mix in before adding more, then beat until whites are glossy and peaks are droopy but hold onto a spatula, about 2 to 3 minutes more.
  4. 4Remove the bowl from the mixer and sift 1/4 of the matzo cake meal mixture over the whites. Gently fold dry ingredients into whites with a rubber spatula. Continue to sift and fold in remaining matzo cake meal mixture, 1/4 at a time, until all of it has been added.
  5. 5Spoon batter into a clean, dry 10-inch tube pan with a removable bottom. Tap the pan twice on the counter to burst any large air bubbles in the batter. Transfer to the oven and bake until cake is springy to the touch and a wooden skewer inserted in the center comes out clean, about 35 to 40 minutes.
  6. 6Invert the pan over the neck of a bottle (the cake should be hanging upside down—this keeps it from collapsing/deflating) until completely cooled, about 1 1/2 hours.

For the berries:

  1. 1In a large bowl, combine strawberries, orange juice, and sugar. Place in the refrigerator and let sit, stirring occasionally, until sugar is dissolved and strawberries have let off some juice, at least 15 minutes or up to 1 hour.

To remove and serve the cake:

  1. 1Cut around the perimeter of the pan with a knife, remove the base, and cut around the tube and the base to release the cake completely. Slice with a serrated knife and serve with strawberries and juices.
Load Comments

Recommended from Chowhound

10 Herbal Lemonades to Upgrade Your Summer Picnic
Food News

10 Herbal Lemonades to Upgrade Your Summer Picnic

by Pamela Vachon | Recall that scene in “Bridesmaids” when Kristen Wiig’s character is handed a pink lemonade en route...

11 Ways to Sip (and Eat!) Sweet Tea This Summer
Recipe Round-Ups

11 Ways to Sip (and Eat!) Sweet Tea This Summer

by Joey Skladany | You're not considered a real Southerner unless you take your tea extra sweet. We're not talking three...

Rosé All Day: Here's How Your Favorite Wine Is Actually Made
Explainers

Rosé All Day: Here's How Your Favorite Wine Is Actually Made

by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...