Balance heavy Passover dishes with this light, easy-to-make and dependable Sponge Cake from Our Customers' Favorites by Paula Levine Weinstein and Julie Komerofsky Remer.
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
- 9 eggs, separated
- 1/4 cup potato starch
- 1 1/2 cup sugar
- 1 Tbsp. dried orange peel
- 1/2 cup cake meal
- 1/4 cup orange juice
Preparation:
1. Beat egg whites until they hold their shape.
2. Add sugar slowly.
3. In a separate bowl, sift cake meal and potato starch together. Fold into egg whites.
4. Add orange juice and peel to beaten yolks. Fold into egg white mixture.
5. Pour into large, ungreased tube pan.
6. Bake in a preheated 325 degree Fahrenheit oven for 50-60 minutes. The cake is ready when it springs back to the touch.
7. Invert onto a sturdy glass bottle and hang upside down until cool. Make sure the cake is completely cool (at least 1 1/2 hours) before removing from the pan.
8. Remove the cake by using a sharp knife to cut around the side of the pan. Invert the cake onto a plate.
TIPS:
1. Egg whites should be beaten to stiff peaks. Be careful not overbeat whites or they will become dry and separate.
2. Use a rubber spatula to fold other ingredients into egg whites. Cut down through the center, and up the sides. When the egg whites are broken up into the size of small peas, the folding is complete.
3. Push batter gently into pan, level and cut with a knife to break up any large air bubbles.
NOTE:
For this dessert to be kosher for Passover, all ingredients must be kosher for Passover.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
2. Add sugar slowly.
3. In a separate bowl, sift cake meal and potato starch together. Fold into egg whites.
4. Add orange juice and peel to beaten yolks. Fold into egg white mixture.
5. Pour into large, ungreased tube pan.
6. Bake in a preheated 325 degree Fahrenheit oven for 50-60 minutes. The cake is ready when it springs back to the touch.
7. Invert onto a sturdy glass bottle and hang upside down until cool. Make sure the cake is completely cool (at least 1 1/2 hours) before removing from the pan.
8. Remove the cake by using a sharp knife to cut around the side of the pan. Invert the cake onto a plate.
TIPS:
1. Egg whites should be beaten to stiff peaks. Be careful not overbeat whites or they will become dry and separate.
2. Use a rubber spatula to fold other ingredients into egg whites. Cut down through the center, and up the sides. When the egg whites are broken up into the size of small peas, the folding is complete.
3. Push batter gently into pan, level and cut with a knife to break up any large air bubbles.
NOTE:
For this dessert to be kosher for Passover, all ingredients must be kosher for Passover.
SOURCE:
Our Customers' Favorites, by Paula Levine Weinstein and Julie Komerofsky Remer (Columbus, Ohio). Recipe reprinted with permission.
