Passover Sponge Cake with Whipped Cream Frosting

Preheat oven to 350°F. Spray 2 9- inch round cake pans with nonstick cooking spray. Line the bottom of each pan with a parchment circle. Spray the bottom of each pan again and set aside.

In a small bowl, whisk together cake meal and potato starch.

In the bowl of an electric mixer using the whip attachment, combine the eggs and sugar and beat on high speed until eggs have lightened in color and mixture increases in volume, about 10 minutes.

In a small bowl, combine the zests, the lemon juice and the oil.

Pour whipped egg mixture into a large mixing bowl and, using a rubber spatula, gently fold in the cake meal and potato starch. If there are any lumps of flour or starch whisk the mixture gently until the lumps break up. The mixture may deflate a bit.

Quickly fold the lemon juice mixture into the batter and pour it into the prepared pans evenly distributing the batter.

Bake the layers for 30-35 minutes or until each cake springs back when gently touched with a finger.

Cool the layers until they are lukewarm and remove them from the pans by cutting around each cake with a small knife to loosen it. Cool completely on a cooling rack.

In the bowl of an electric mixer fitted with the whip attachment, beat the heavy cream, sugar and vanilla on high speed until stiff peaks form.

Put the whip cream into a large mixing bowl.

Place 1 layer of cake onto a platter.

Using an offset spatula spread approximately ¾ cup whipped cream evenly over the cake.

Using another clean offset spatula, gently spread preserves over the cream.

Place the remaining cake layer on top of preserves.

Use the remaining whipped cream to frost the top and sides of the cake.

Decorate the center with berries.

Dust the berries with confectioners’ sugar and chill until ready to serve.