Passover Sponge Cake
Apr. 23rd, 2011 05:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mrkinch posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
noshThis recipe was contributed by one Esther Shapiro to "What's Cooking in Hadassah" published by the Bayonne Chapter of Hadassah, undated except that the book was given to me by my first mother-in-law sometime in the late 60s. It's a wonderful, fruity sponge cake that I have made countless times; it was my signature seder dish, always requested throughout my years in our havurah.
PASSOVER SPONGE CAKE #1
12 eggs, separated
juice and rind of one orange
rind of a whole lemon
juice of half a lemon
1 C sugar
2 T oil
1/2 C sugar
pinch salt
1 C matzo cake meal
1 T potato starch
Beat the egg yolks, rind, juices, oil, and 1 C sugar. Wash beaters and dry thoroughly, then beat egg whites until stiff. Mix in 1/2 C sugar and salt. Fold egg whites into the yolks. Fold in cake meal and starch. Pour into a large tube pan and bake at 325ยบ for one hour. Hang until cool and remove from pan. Serve plain or with ice cream or fresh fruit.
Prep takes me an hour, baking another hour, cooling perhaps two hours.
PASSOVER SPONGE CAKE #1
12 eggs, separated
juice and rind of one orange
rind of a whole lemon
juice of half a lemon
1 C sugar
2 T oil
1/2 C sugar
pinch salt
1 C matzo cake meal
1 T potato starch
Beat the egg yolks, rind, juices, oil, and 1 C sugar. Wash beaters and dry thoroughly, then beat egg whites until stiff. Mix in 1/2 C sugar and salt. Fold egg whites into the yolks. Fold in cake meal and starch. Pour into a large tube pan and bake at 325ยบ for one hour. Hang until cool and remove from pan. Serve plain or with ice cream or fresh fruit.
Prep takes me an hour, baking another hour, cooling perhaps two hours.
