Passover Shortcake

I have to note that I screwed this up.

Pre-heat the oven to 350 degree oven and well grease a 9×11 pan.

Take six eggs, separate, and put the whites in a whisker until you get stiff peaks. If that seems not to be happening, add in some lemon juice.

While that’s going on, mix in six tablespoons of matzah cake flour and six tablespoons of sugar into the yolks and mix.

Fold the whites in when they’re ready.

This is where I fucked up. I had clumpy dough and mostly stiff peaks. I gave it my best, though.

Bake for 20-30 minutes. Let it cool in the pan and then take it out and either slice it down the middle or serve it under fruit and whipped cream. Or both.

The end result was a little eggy and has the distinct flavor of Passover.