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.
For the berries:
To remove and serve the cake: