Recipes : Lemon Sponge Cake with Glazed Strawberries : Food Network

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Lemon Sponge Cake with Glazed Strawberries
Recipe courtesy

Ingredients
For the cake:
1/4 cup sifted matzo cake meal, plus extra, for flouring the pan
9 eggs, separated, whites at room temperature
3/4 cup sugar
1 cup ground almonds
1/2 cup chopped almonds
1 1/2 teaspoons freshly squeezed lemon juice
1 lemon, zested
For the glaze:
3/4 cup confectioners' sugar
1 to 2 tablespoons freshly squeezed lemon juice

1/4 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
To finish:
1 cup apricot jam
1 1/2 tablespoons water
3 cups strawberries, green parts trimmed off, halved

Directions
Preheat oven to 350 degrees F. Butter a 9 or 10-inch
springform pan and line the bottom with parchment paper. Flour the sides of the
pan with sifted matzo cake meal.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg
whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just
until stiff and glossy, about 30 seconds more.

In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light
and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped
almonds, matzo meal, lemon juice, and lemon zest.
Pour the batter into the prepared pan and bake until dry and spongy in the center,
about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides
of the pan and let cool completely on a wire rack. The cake will fall somewhat.
Make the glaze: In a small bowl, stir the ingredients together until smooth,
adding lemon juice as needed until the glaze is pour-able. Set the wire rack
holding the cake on a sheet pan. Drizzle the glaze generously over the top of the
cake, letting it trickle down the sides. Using a flexible spatula or pastry brush,
gently spread the glaze over the sides of the cake, reusing any glaze that drips
onto the baking sheet. Let set for at least 30 minutes before serving, or until
the glaze is hardened. Transfer the cake to a serving platter, removing the pan
bottom and parchment paper if desired.

In a medium saucepan, bring the jam and water to a boil, stirring to break up any
lumps. Working quickly, add the strawberries all at once and fold together with a
spatula until evenly coated. Pour into the sunken center of the cake and gently
spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let
cool until set, about 30 minutes. Use a very sharp knife for slicing the
cake.