6 eggs, separated
1-½ cups sugar
½ cup potato starch
½ cup matzah cake meal
¼ cup orange juice
¼ cup sweet wine
juice and grated peel of 1 lemon
pinch of salt
Zabaglione (recipe follows)
8 ounces chocolate, melted
1 pint fresh strawberries, washed and sliced
Preheat the oven to 350 degrees. In a large bowl, beat the eggs yolks, adding sugar in a slow stream. Continue beating until light and fluffy.
Combine the potato starch and matzah cake meal and set aside. Combine the orange juice, wine, and lemon juice and peel. Add the potato starch mixture to the egg yolk mixture alternately with the orange juice mixture, blending thoroughly.
Beat the egg whites with salt until soft peaks form. Gently fold the whites into the egg yolk mixture. Pour this batter into an ungreased 10-inch tube pan. Bake for 40 minutes, or until a toothpick inserted in the cake comes out dry. Remove the cake from the oven immediately invert the pan and let it cool. Loosen the sides and center of the cake with a sharp knife and unmold onto a cake plate. While the cake cools, prepare the zabaglione and melt the chocolate. Serve slices of pan di spagna with zabaglione. Drizzle with melted chocolate and garnish with sliced strawberries.
6 eggs yolks
¼ cup sugar
2/3 cup sweet wine
Using a wire whisk, beat the eggs yolks and sugar until light and fluffy. Gradually add the wine, beating constantly. Place in the top of a double boiler over simmering water and continue beating vigorously until the mixture foams and begins to thicken, be careful not to overcook. Serve hot or cold.