> 1 lemon
> 2/3 cup matzo cake meal
> 1/3 cup potato starch
> 1/4 tsp kosher salt
> 9 large eggs, separated
> 1 1/4 cups sugar, divided
> 1 (6 oz) pkg raspberries
> 1 (6 oz) pkg blackberries
> 1 (6 oz) pkg blueberries
> 1 (8 oz) container nondairy whipped topping, thawed
Preheat oven to 325°F. Zest and juice the lemon into a small bowl. In a medium bowl, whisk together matzo cake meal, potato starch, and salt. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and ¾ cup sugar 4 min., until pale yellow and fluffy.
Beginning with the dry ingredients, alternate adding dry ingredients and lemon juice mixture to yolk mixture, mixing until just incorporated. Scrape mixture into a large bowl. Wash and dry mixer bowl and whisk attachment.
To clean and dry mixer bowl, add egg whites and ¼ cup sugar. Beat on medium speed 5 min., until soft peaks form. Gently fold egg whites into the matzo meal mixture until batter is thoroughly incorporated.
Gently pour cake batter into a nonstick 10-inch tube pan. Bake 1 hour, until golden. Remove from oven and invert pan onto a wire rack. Allow to cool upside-down 1 hour. Run a knife around the edge to release the cake.
While cake is baking, assemble berry topping: In a large bowl, combine the raspberries, blackberries, and blueberries with remaining ¼ cup sugar. Refrigerate until needed. Serve cake with whipped topping and berries.