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.