Sunshine Cake
SUBMITTED BY: Bonnie Shaban
9 eggs, seperated
1 1/2 cups of granulated sugar
3/4 cup GF flour
1/4 cup potato flour
3 tbsp grated lemon rind
1/4 cup lemon juice
1 tbsp vanillin sugar
1/2 tsp salt
2 cups halved strawberries
1 1/2 cup raspberries
1/2 cup silvered peeled mango
Citrus Curd
2 eggs
1 cup granulated sugar
3 tbsp grated lemon rind
1 cup lemon juice
1 tbsp potato flour
1/4 cup butter
STEP 1:
In large bowl, beat together egg yolks, half of the sugar, the matzo cake meal, potato flour, lemon rind and juice and vanillin sugar blended. Set aside.
STEP 2:
In seperate large bowl and with clean beaters, beat egg whites with salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff peaks form.
STEP 3:
With spatula, gently fold one-third of the egg whites into yolk mixture; fold in remaining whites just until no streaks remain. Scrape into ungreased (not non-stick) 10 inch tube pan; smooth top. Bake in centre of 350ºoven until top springs back when lightly touched, about 50 minutes.
STEP 4:
Turn pan upside down and let cake hang on legs attatched to pan or on inverted funnel, or bottle, until cooled, about 3 hours. Run along palate knife around center and side of pan, pressing blade against pan and reaching to bottom to loose cake. Unmould onto cake plate.
STEP 5:
Citrus Curd: In saucepan, whisk eggs, sugar, lemon rind, lemon juice, and potato flour. Bring to boil over medium-high heat and boil, stirring, for 1 minute. Remove from heat; whisk in margarine. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. Spread 1/3 cup over top of cake; top with strawberries, raspberries and mango. Serve with remaining curd.
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