• 2 12-ounce bags frozen unsweetened raspberries, thawed
• 3/4 cup sugar

Custard:

• 3/4 cup sugar
• 3 tablespoons potato starch
• 2 3/4 cups liquid nondairy creamer
• 6 large egg yolks
• 1 tablespoon grated lemon peel
• 1 teaspoon fresh lemon juice
• 6 tablespoons (3/4 stick) unsalted pareve margarine, diced

Cake:

• 3 tablespoons frozen orange juice concentrate, thawed
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated orange peel
• 1 tablespoon grated lemon peel
• 1/2 cup matzo cake meal
• 1/2 cup potato starch
• 8 large eggs, separated
• 1 1/2 cups sugar
• 1/2 teaspoon coarse salt
• 6 ripe bananas, peeled, thinly sliced
• Fresh mint sprigs (optional)
• Lemon twists (optional)
• Additional banana slices (optional)

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.