PASSOVER SPONGE CAKE
A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.
Provided by JANWEISBERGER
Categories Desserts Cakes Sponge Cake Recipes
Time 1h40m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
- In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
- Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 27.8 g, Cholesterol 117.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 36.6 mg, Sugar 21.9 g
SPONGE CAKE
Because they can be made using matzo cake meal instead of flour, sponge cakes have long been favorite Passover desserts. This recipe, which is brought to us by senior producer Lisa Wagner, was first prepared by Lisa's grandmother Rea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees with rack in center. Whisk together matzo cake meal, potato starch, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 3/4 cup granulated sugar until thick and pale yellow. Gradually add dry ingredients, alternating with juice and zests.
- In the clean bowl of an electric mixer fitter with the whisk attachment, beat egg whites until foamy. With machine running, gradually add remaining 1/4 cup granulated sugar and the salt. Continue beating until soft peaks form. Remove from mixer. Gently but thoroughly, fold egg whites into yolk mixture in two additions.
- Pour into a nonstick 10-inch tube pan. Bake until golden, about 1 hour. Remove from oven, and invert onto a narrow necked bottle. Let stand until cool, about 1 hour, before removing pan. Will keep covered at room temperature for up to 3 days. Just before serving, dust with powdered sugar.
GRANDMA CHAR'S PASSOVER SPONGE CAKE
My Grandma makes this recipe every year for Passover. She serves it with sliced strawberries and whipped cream.
Provided by Ariella
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
- Sift dry ingredients. Set aside.
- Beat egg whites until stiff but not dry.
- Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
- Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
- Increase temperature to 325 degrees and bake for 40-45 minutes.
- Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
- Serve with strawberries and whipped cream (optional).
Nutrition Facts : Calories 192, Fat 6.7, SaturatedFat 1.6, Cholesterol 158.6, Sodium 140.1, Carbohydrate 28.2, Fiber 0.7, Sugar 25.6, Protein 5.8
PASSOVER LEMON SPONGE CAKE
This cake is great for Passover because it uses matzah meal flour instead of regular white flour. It also includes neither butter nor leavening agents. If you cannot find potato flour or matzah meal flour, all-purpose flour will work just fine. However, it wouldn't be kosher. A good sponge cake needs a great deal of air beaten into the eggs.
Provided by petersonh11
Categories Desserts Cakes Sponge Cake Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
- Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
- Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
- Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 52.6 g, Cholesterol 279 mg, Fat 7.6 g, Fiber 0.9 g, Protein 11.2 g, SaturatedFat 2.3 g, Sodium 108.2 mg, Sugar 39.8 g
AUNT IDA'S PASSOVER SPONGE CAKE
Credit is given to Sandra Levine for her Aunt Ida's Sponge Cake. I came across this recipe that was posted on another site in March 2002 and it received great reviews. This cake is said to be good enough to be enjoyed all year long and I can hardly wait to bake it for seder #1. Now it can be said - since I made this cake for the 1st seder, I would not hesitate to make it again. The cake had a great light texture and tasted great; it was MOIST, it rose up quite high and everyone raved about it. Next time I make this, I will cut out and add a piece of parchment paper on the bottom of the pan, since it did stick ever so slightly. And also very important if you are making an additional 8" or 9" cake, only bake it for 25-30 minutes.
Provided by Jodi B.
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift cake meal and potato starch together and set aside.
- Add oil and vanilla to egg yolks.
- Add sugar and salt while beating.
- Continuing to beat, add orange juice alternately with sifted dry ingredients.
- Beat some more until creamy.
- Beat egg whites until stiff, and fold into egg yolk mixture.
- Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F.
- for 50-60 minutes.
- (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won't collapse!).
Nutrition Facts : Calories 428.2, Fat 9.5, SaturatedFat 2.6, Cholesterol 317.2, Sodium 260.3, Carbohydrate 73.9, Fiber 1, Sugar 53.7, Protein 11.7
ONE BOWL PASSOVER SPONGE CAKE
Yeah! Only 1 bowl to wash! This is a high rising sponge cake. Do not fill the pan more than 2/3 full. You may need an extra smaller pan for the left over batter.
Provided by baezus
Categories Dessert
Time P2DT22h15m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, beat the egg whites at low speed for about 1 minute, until the whites are loose and have begun to foam. Increase speed of mixer to high; gradually add the sugar and continue beating for at least 5 minutes.
- Add the yoks and lemon juice, continue beating. Sift the cake meal with the potato starch; add to the mixing bowl. Beat until thoroughly blended.
- Turn the batter into an ungreased 10-inch tube pan and bake in a preheated 350 degree oven for 1 hour and 10 minutes.
- Invert to cool for at least 1 hour.
- Serving suggestions: This may be served plain, frosted, with a sauce, or topped with whipped cream and fruit. If this or any sponge cake should get stale, use it for Passover French Toast or cut it into1 inch slices and toast until golden and serve hot with chocolate sauce or ice cream. You can sandwich ice cream between slices and serve with a heated sauce.
Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.4, Cholesterol 167.4, Sodium 66.4, Carbohydrate 33.9, Fiber 0.2, Sugar 30.3, Protein 5.9
PASSOVER SPONGE CAKE
Make and share this Passover Sponge Cake recipe from Food.com.
Provided by baezus
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
- Gradually add the potato starch and cake meal. Set aside.
- Beat egg whites until stiff.
- Fold yolk mixture into whites.
- Add lemon zest. Beat for 2 minutes.
- Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
- Invert until completely cool. Run a knife arond the cake and remove from pan.
PASSOVER SPONGE CAKE
This simple, light cake is easy to make and provides the layers for our decadent Strawberry Lemon Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and dry the mixer bowl and the whisk attachment.
- Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.
- Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.
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