Passover Lemon Sponge Cake with Strawberry-Kiwi Compote

FOR THE CAKE:
Preheat oven to 325 degrees F.

Line bottom of 10-inch angel food cake pan with parchment paper. Using an electric stand mixer and whisk attachment, beat egg yolks in large bowl until thick and pale. Add sugar and beat until thick and tripled in volume, about 5 minutes. Beat in juice, peel and salt. Using electric stand mixer and clean dry whisk attachment, beat egg whites in another large metal bowl until stiff but not dry.

Sift cake meal and potato starch over yolk mixture. Using rubber spatula, fold in gently but thoroughly. Fold in egg whites. Transfer batter to prepared pan. Bake until cake is golden brown and springs back when gently touched, about 1 hour. Invert cake and cool completely. Run small sharp knife around cake edges to loosen. Invert cake onto platter.

DO-AHEAD TIP: Cake can be prepared 2 days ahead. Wrap with plastic. Store at room temperature.

FOR THE COMPOTE:
Combine berries and kiwi in large bowl. Add enough sugar to sweeten to taste. Stir in mint. Let stand 30 minutes to 2 hours at room temperature.

Using a large serrated knife, slice cake into wedges. Transfer wedges to plates. Spoon compote over. Top with non-dairy whipped topping and serve.