Matzo-Lemon Sponge Cake recipe

This is a cake served during Passover.

8 eggs, separated
1 1/2 cups granulated sugar
Salt
1/2 lemon, grated rind and juice
1 cup sifted matzo cake meal

Heat oven to 350 degrees F.

Beat yolks until light; add sugar and beat again. Add a pinch of salt, the lemon juice and rind, then the matzo cake meal and lastly fold in the whites beaten until stiff but not dry.

Bake in 10-inch ungreased springform pan for 45 minutes.

Invert pan until cake is cool. If desired, split in two layers.

Serve with sweetened strawberries between the layers. Spread whipped cream, flavored and sweetened, over top and sides.