When I was in high school, I found this recipe in the Los Angeles Times. Although I never tried this recipe, I gave it to some friends who said the effort was very well worth the time it takes to make this. Prep time does not include standing time.
Combine 3/4 c sugar, matzo cake meal & orange zest in bowl.
Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.
Fold in matzo meal mixture, 1/4 at a time.
Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
Pour batter into ungreased 10 inch tube pan.
Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch.
Remove from oven, immediately invert pan & cool.
For the ORANGE PUDDING:.
Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.
Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes.
Cover & chill before using.
Can be made a day ahead.
PUT IT ALL TOGETHER:.
Cut cake in 1-inch fingers.
Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.)
Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish.
Sprinkle with 1/3 cup Sherry.
Arrange about 1/2 the sliced fruit on and around cake fingers.
Pour over 1/2 of pudding.
Add another layer of cake fingers.
Sprinkle with more sherry.
Pour over remaining pudding.
Cover and refrigerate until fully chilled and ready to serve.
To serve, heap remaining fruit on top of trifle and serve at once.