1. Butter (or spray with non-stick spray) and flour either a tube pan or an 8-inch round cake pan that is 3" high. Line pan with parchment paper and butter or spray the parchment with non-stick spray. Preheat oven to 350 degrees.
2. In a large bowl, beat the egg yolks and sugar together until light. Stir in the hot water, vanilla, lemon juice and zest. Set aside.
3. In a separate bowl, combine and sift together the flour and cake meal. Add to the wet ingredients.
4. In an electric mixer or with handheld mixer, beat egg whites and salt until whites are stiff. Gently fold into the batter.
5. Pour batter into prepared pan.
6. Bake for 90 minutes. Remove from oven and invert pan on wire rack (turn cake upside down while still in pan) and allow cake to cool in pan for 10 -15 minutes before removing. Let cake cool for 1 hour before serving.
7. Dust with Passover Confectioner's sugar and top with fresh strawberries before serving.

Passover Confectioners Sugar

1. Place 1/3 cup granulated sugar, and 1/2 teaspoon potato starch in a spice grinder and grind until it becomes powdery. This can be stored in an air tight container, at room temperature for up to 1 month.