-
1
Cake: Preheat oven to 350u00b0F.
-
2
From cake mix, empty bag containing the powdered egg whites into a large mixing bowl.
-
3
Add water and mix on low until egg whites are dissolved, then slowly increase the speed.
-
4
When soft peaks begin to form, slowly add the sugar, a little at a time.
-
5
Beat on high 1-2 minutes or until soft peaks form and then set aside.
-
6
In another large bowl, beat oil and eggs 1-2 minutes until mixed and light in color.
-
7
Add vanilla, lemon juice and zest and mix well.
-
8
To the oil and egg mixture, add second bag from cake mix along with matzo cake meal.
-
9
Mix on low until blended.
-
10
Fold into beaten egg whites.
-
11
Pour into ungreased angel food cake pan or 9-inch tube pan.
-
12
Bake 35 minutes.
-
13
Remove from oven and allow to cool completely before removing the cake.
-
14
Serve with the sauce of your choice.
-
15
SAUCE: Place strawberry preserves in a small saucepan.
-
16
In small bowl, mix together the potato starch and wine, then add to the preserves.
-
17
Heat on medium-high until it begins to boil.
-
18
Reduce to low and stir until thickened.
-
19
Remove from heat.
-
20
Fold in the pineapple preserves and strawberries.
-
21
Pour some over the cake or cake slices, sprinkling with almonds.
