Lemon Curd Trifle

Name: Lemon Curd Trifle
Ingredients: 10 eggs, separated; 1 3/4 cups sugar, divided; 3/4 cup powdered potato starch; 1/4 cup matzo cake meal; 1 tablespoon grated orange rind; 1 teaspoon grated lemon rind; 3 tablespoons orange juice; 1 tablespoon lemon juice; 1 quart fresh strawberries, hulled and sliced; Whole strawberries; Whipped cream

11 ingredients

6 steps

Ingredients

10 eggs, separated
1 3/4 cups sugar, divided
3/4 cup powdered potato starch
1/4 cup matzo cake meal
1 tablespoon grated orange rind
1 teaspoon grated lemon rind
3 tablespoons orange juice
1 tablespoon lemon juice
1 quart fresh strawberries, hulled and sliced
Whole strawberries
Whipped cream

Directions

1

Beat egg whites (at room temperature) in a large mixing bowl until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating 5 minutes or until stiff peaks form. Set side.
2

Place egg yolks in a large mixing bowl; beat at high speed of electric mixer 6 minutes or until thick and lemon colored. Gradually add remaining sugar, beating constantly until thoroughly blended.
3

Combine potato starch and cake meal. Set aside.
4

Combine orange and lemon rinds and juices. Add to egg yolk mixture alternately with potato starch mixture, beginning and ending with dry mixture. Gently fold in egg white mixture.
5

Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325° for 1 hour and 20 minutes or until cake springs back when lightly touched. Remove from oven; invert pan, and cool completely (about 40 minutes) before removing from pan.
6

Slice cake; line bottom and sides of a 3-quart serving bowl with slices. Pour half of Lemon Curd over cake. Top with sliced strawberries. Spoon remaining Lemon Curd over strawberries. Garnish with whole strawberries and whipped cream.