Cake: 

1. Carefully separate eggs and place whites and yolks into 2 separate large bowls. 
2. Beat whites on high until stiff. About 8-10 minutes with an electric beater. Set aside.
3. Beat yolks on high along with the 1 1/4 cup finely granulated sugar until pale yellow and thick. About 1-2 minutes. 
4. Stir in zest, orange juice, matzah cake meal, potato starch and salt to the yolk mixture. 
5. Very gently fold in the egg whites using a spatula. Fold until batter is smooth. 
6. Place batter into a lined (parchment paper) bundt pan and bake in a preheated 350F oven for about 40 minutes. 
7. Remove and allow to cool to room temperature before inverting cake from the pan to a plate. 

Trifle Assembly 

1. CAKE: Gently slice the cooled cake into 3 even layers with a serrated knife. You may need to trim edges to allow it to fit inside the trifle bowl. 
2. WHIPPED CREAM: Beat whipping cream along with the 1/2 cup granulated sugar until stiff. Place into piping bag fitted with a large tip. We used Ateco #8.  
3. FRUIT: Slice strawberries about 1/4 inch thick. Remove raspberries from refrigerator. 
4. LEMON CURD: Follow your favorite recipe online or purchase already made lemon curd from the store.
5. Place 1 layer of cake on the bottom of the trifle bowl. Spoon out about 1/4-1/3 cup of the lemon curd and spread evenly over the cake. 
6. Pipe on a layer of the whipped cream and then arrange your sliced strawberries on top of the cream. 
7. Cover with another layer of cake, followed by more lemon curd. 
8. Pipe on another layer of whipped cream and then arrange your raspberries on top of the cream. 
9. Cover with another layer of cake, followed by more lemon curd. 
10. Cover with the final layer of whipped cream and decorate top with the remaining fruit. 
11. Serve immediately or chill in fridge until ready to serve.