INGREDIENTS

INSTRUCTIONS

This recipe has been sent to you from the web site Epicurious. The  URL
of the site is http://www.epicurious.com  The classic Passover sponge
cake transformed: Here it's layered with  raspberry sauce, lemon
custard and sliced bananas.  For sauce: Combine raspberries and their
juices and sugar in blender.  Puree until sugar dissolves. Strain sauce
into bowl. Cover and  refrigerate.  For custard: Combine sugar and
potato starch in heavy large saucepan;  whisk to blend. Gradually add
nondairy creamer, whisking until well  blended. Whisk in egg yolks,
lemon peel and lemon juice. Add  margarine. Whisk over medium-high heat
until custard is thick and  smooth and just begins to bubble, about 9
minutes. Transfer to bowl.  Refrigerate uncovered until cold, about 4
hours; then cover and keep  chilled.  For cake: Preheat oven to 350
deg. F. Combine orange juice  concentrate, lemon juice and both peels
in small bowl; whisk to  blend. Combine cake meal and potato starch in
medium bowl; whisk to  blend.  Using handheld electric mixer, beat egg
yolks and 3/4 cup sugar in  large bowl until thick about 1 minute. Beat
in orange concentrate  mixture, then dry ingredients. Using clean dry
beaters, beat whites  and salt in another large bowl until soft peaks
form. Gradually add  remaining 3/4 cup sugar, beating until stiff but
not dry. Fold whites  into yolk mixture in 3 additions.  Transfer
batter to ungreased 10-inch-diameter angel food cake pan with
4-inch-high sides. Bake cake until golden brown and tester inserted
near center comes out clean, about 40 minutes. Immediately invert
center tube of cake pan onto narrow-neck bottle. Cool cake  completely.
(Sauce, custard and cake can be made 1 day ahead. Keep  sauce and
custard chilled. Cover cake in pan; store at room  temperature.)  Cut
cake from pan. Cut cake into twelve 1-inch-thick slices (reserve
remaining for another use.) Trim crusts. Cut each slice into 6
squares. Place 3 banana slices in each of twelve 1- to 1 1/4-cup
stemmed glasses. Spoon 1 tablespoon sauce over. Top with 3 cake
pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons
sauce. Repeat layering with cake, custard, banana and sauce. Garnish
with mint, lemon and additional banana slices, if desired. Chill up  to
6 hours. 12 servings  Bon Appetit,  continued in part 2

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