--BAR--
1/2 c Matzo cake meal
1/2 c Potato starch
1/2 ts Salt
1/2 ts Ground ginger
5 lg Egg whites; room temperature
1 1/3 c Sugar
5 lg Egg yolks
1/3 c Liquid nondairy creamer
1/4 c Unsalted oleomargarine; liquid,
-cooled (1/2
; pin)
2 tb Grated lemon peel
1 1/2 tb Fresh lemon juice
2/3 c Raisins

For Streusel:

Position rack in center of oven and preheat to 350F. Surface 9x9-inch pan with
2-inch-high sides generously with marge. Mix 1/4 cup marge, sugar
and spices in medium roll. Gradually add matzo meal and mix until friable.
Spread half of streusel on baking sheet and bake until golden and crispen,
approximately 10 proceedings. Cool and break into bits.

For Patty:

Combine offset 4 ingredients in small trough. Using electric sociable, beat egg
whites in large bowl until soft peaks mannikin. Gradually tag 1 cup sugar and
beat until stiff but not dry.

Using same beaters, beat egg yolks and odd 1/3 cup sugar in another
bowl until mixture is thick and slowly dissolving ribbon forms when beaters
are upraised. At low speeding, beat in nondairy creamer, then oleo, lemon
peel and lemon succus. Add dry ingredients and stir until well blended. Fold
in egg whites in 2 additions.

Pour half of batter into prepared pan. Sprinkle baked streusel over.
Sprinkle with half of raisins. Spread remaining cake batter over. Sprinkle
with unbaked streusel and remaining raisins. Bake until tester inserted
into center of cake comes out dry, astir 40 transactions. Cool cake in pan on
stand. Cover with foil and let viewpoint 1 hour to soften topping. (Can be
prepared 2 days onward. Keep covered and store at room temperature.) Cut
into squares and help.

Serves 12.