Sponge Cake with Orange Curd and Strawberries

This a good, solid recipe, but I had to make several tweaks because I didn't have the ingredients and did not find them at my local store. I made almond flour like the previous reviewer suggested, used corn starch for potato starch, and cake flour for matzo flour, In addition, I made an orange grapefruit curd since I had a grapefruit on hand. It was very tasty, but I could also see soaking the cake with rum and making this a good variation on a rum cake.

Re almond flour...just made Russian Tea Cakes and it also called for almond flour but it gave instructions. It's simply almonds ground to flour consistency! I blanched my almonds and slipped the brown skins off, I let them dry (very important!) and then ground them in my food processor. So easy! Of course, you can use already blanched almonds to accomplished the same thing. This recipe was truly outstanding and I'm loving the first strawberries of the season. I can see using blueberries too, as they go so well with lemon and/or orange.