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1.
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Preheat the oven to 350F.
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Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
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2.
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Sift the cake meal and potato starch together over a piece of foil and set aside.
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3.
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In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick.
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Add the sugar slowly.
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Continue to beat 3 minutes more.
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4.
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With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest.
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Add the vanilla and almond extract.
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Gradually add the matzo meal mixture to the batter.
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Mix gently until well blended.
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5.
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In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy.
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Add the salt and beat until the whites hold glossy peaks.
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Gently fold the egg whites into cake batter with a spatula.
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Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean.
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Cool the cake in the pan, then loosen the sides.
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Cool completely.
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6.
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Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
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7.
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Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake.
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Spoon the strawberries over each cake wedge and serve.
