Ingredients
CAKE: 10 lg eggs, separated - 1 1/2 cups sugar - 1/4 cup fresh lemon juice - 1 tbl grated lemon peel - 1/2 tsp salt - 3/4 cup passover cake meal - 1/2 cup potato starch
COMPOTE: 2 lb strawberries, hulled, sliced - 8 ripe kiwi, peeled, quartered, sliced - 3 tbl sugar - 1 tbl chopped fresh mint
whipped topping (optional)
Preparation
CAKE: LINE BOTTOM OF 10" ANGEL FOOD CAKE PAN C PARCHMENT PAPER - whisk egg yolks in lg bowl until thick & pale - add sugar & beat until thick & tripled in volume, about 5 mins - beat in juice, peel & salt - whisk egg whites in another lg metal bowl until stiff but not dry-
sift cake meal & potato starch over yolk mix - fold in thoroughly - fold in egg whites - transfer batter to prepared pan - bake until cake is golden brown & springs back, about 1 hr - invert cake & cool completely - run sm sharp knife around cake edges to loosen - invert cake onto platter -
COMPOTE: combine berries & kiwi in lg bowl - add enough sugar to sweeten to taste - stir in mint - let stand 30 min - 2 hr @ rm temp
using lg serrated knife, slice into wedges - spoon compote over ea wedge - top with whipped topping
