Active Time

　　35 min

　　Total Time

　　2 hr

　　Concord-grape wine — a traditional part of the Passover feast — gives this delightful spongecake a fruity, almost floral note.

　　

Ingredients

Makes 8 servings

　　

For cake:

1/2 cup matzo cake meal

　　1/2 cup potato starch

　　1/4 teaspoon salt

　　2/3 cup medium-dry Concord-grape wine

　　3 tablespoons fresh lemon juice

　　6 large eggs, separated, at room temperature for 30 minutes

　　1 1/2 teaspoons finely grated fresh lemon zest

　　1 1/4 cups granulated sugar

　　

For strawberries

2 lb strawberries (2 qt), trimmed and quartered (6 cups)

　　1/4 cup medium-dry Concord-grape wine

　　4 teaspoons granulated sugar

　　Passover confectioners sugar

　　

Special Equipment

a 10-inch tube pan (4 1/2 inches deep) with removable bottom

　　

Make cake:

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.

　　

Step 3

Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.

　　

Step 4

With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.

　　

Step 5

Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

　　

Step 6

Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.

　　

Step 7

Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.

　　

Macerate strawberries:

Step 8

While cake cools, gently stir together strawberries, wine, and sugar until sugar is dissolved, then let stand at least 30 minutes.

　　

Step 9

Dust cake with Passover confectioners sugar and serve with strawberries.

　　Cooks' notes:

　　·Cake can be made 1 day ahead, cooled and removed from pan, then kept, covered with foil, at room temperature.

　　·If you can't find matzo cake meal, finely grind regular matzo meal in a blender or coffee/spice grinder.