-
1
Heat the oven to 325 degrees F and arrange a rack in the middle.
-
2
Mix 1 cup of the sugar with the orange zest in a small bowl until evenly combined; set aside.
-
3
Sift the matzo cake meal and potato starch through a fine mesh strainer 3 times onto a piece of parchment paper or into a large bowl.
-
4
Then sift again with remaining 1/2 cup sugar; set aside.
-
5
Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.
-
6
(Be sure the bowl and whisk have been thoroughly cleaned.)
-
7
Beat on high until just frothy, about 1 minute.
-
8
Add lemon juice, orange juice, and salt and beat until whites just begin to form soft, droopy peaks, about 2 minutes.
-
9
Add sugar-zest mixture 2 tablespoons at a time, letting it mix in before adding more, then beat until whites are glossy and peaks are droopy but hold onto a spatula, about 2 to 3 minutes more.
-
10
Remove the bowl from the mixer and sift 1/4 of the matzo cake meal mixture over the whites.
-
11
Gently fold dry ingredients into whites with a rubber spatula.
-
12
Continue to sift and fold in remaining matzo cake meal mixture, 1/4 at a time, until all of it has been added.
-
13
Spoon batter into a clean, dry 10-inch tube pan with a removable bottom.
-
14
Tap the pan twice on the counter to burst any large air bubbles in the batter.
-
15
Transfer to the oven and bake until cake is springy to the touch and a wooden skewer inserted in the center comes out clean, about 35 to 40 minutes.
-
16
Invert the pan over the neck of a bottle (the cake should be hanging upside downthis keeps it from collapsing/deflating) until completely cooled, about 1 1/2 hours.
-
17
In a large bowl, combine strawberries, orange juice, and sugar.
-
18
Place in the refrigerator and let sit, stirring occasionally, until sugar is dissolved and strawberries have let off some juice, at least 15 minutes or up to 1 hour.
-
19
Cut around the perimeter of the pan with a knife, remove the base, and cut around the tube and the base to release the cake completely.
-
20
Slice with a serrated knife and serve with strawberries and juices.
