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.
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
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.
LEMON POPPY SEED PASSOVER SPONGE CAKE
I don't celebrate Passover, but my family received some Matzoh and we made this with it. From FoodFit. Lowfat and delicious!
Provided by hannahactually
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For the cake:.
- Preheat the oven to 325°F.
- In the bowl of an electric mixer, combine the egg yolks and 1 cup of the sugar. Start the mixer on low speed and gradually increase to high speed. Beat until the mixture is thick, moussy and pale yellow, about 8 minutes. Beat in the lemon zest, lemon juice and poppy seeds.
- Sift the matzah meal cake flour and potato starch over the yolk mixture, but don't mix.
- Place the egg whites in a clean mixing bowl. Beat on low speed until frothy, about 2 minutes. Add the cream of tartar and salt. Increase the speed to medium and beat for 2 more minutes. Increase the speed to high and add the remaining sugar gradually over 4 minutes.
- Whisk the egg yolk-matzah mixture just to mix. Gently fold the whites into the yolk mixture.
- Spoon the batter into an ungreased 10" tube pan. Bake 50 to 60 minutes, until the cakeis browned and springy to the touch.
- Immediately invert the pan on th eneck of a bottle until the cake is completely cool. Slide a knife around the pan and unmold the cake onto a round platter.
- For the glaze:.
- Sift the confectioner's sugar into a mixing bowl. Add the lemon juice and zest and whisk to mix. The glaze should be thick but pourable. Adjust the consistancy by adding lemon juice if it is too thick and confectioner's suger if it is too thin. Spoon the glaze over the cake. When you are ready to serve, use a serrated knife to cut the cake.
Nutrition Facts : Calories 335.3, Fat 4.5, SaturatedFat 0.9, Cholesterol 78.7, Sodium 76.4, Carbohydrate 69.5, Fiber 1, Sugar 56, Protein 6.2
More about "passover lemon sponge cake recipes"
PASSOVER SPONGE CAKE - BEST PASSOVER DESSERT | DAIRY FREE | FULL …
From cinnamonshtick.com
4.8/5 (33)Total Time 1 hr 30 minsCategory Breakfast, Brunch, DessertCalories 181 per serving
PASSOVER LEMON SPONGE CAKE RECIPE ON FOOD52
From food52.com
Reviews 25Servings 10-12Cuisine AmericanCategory Dessert
LEMON SPONGE CAKE FOR PASSOVER * MARILYN DISHES
From marilyndishes.com
14 PASSOVER CAKE RECIPES - MARTHA STEWART
From marthastewart.com
PASSOVER LEMON CHIFFON CAKE | RECIPES - KOSHER.COM
From kosher.com
LEMON ALMOND SPONGE CAKE | KOSHER AND JEWISH …
From thejewishkitchen.com
PASSOVER LEMON SPONGE CAKE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PASSOVER LEMON SPONGE CAKE | DINNER AT SHEILA'S - TUMBLR
From dinneratsheilas.com
Estimated Reading Time 4 mins
19 LEMON RECIPES TO BRIGHTEN UP YOUR PASSOVER MENU | ARTICLES …
From kosher.com
PASSOVER LEMON SPONGE CAKE - NONONSENSE.RECIPES
From nononsense.recipes
THE ABSOLUTE BEST CAKES TO MAKE FOR PASSOVER | THE NOSHER
From myjewishlearning.com
LEMON ALMOND SPONGE CAKE FOR PASSOVER (GLUTEN-FREE)
From lifesafeast.net
8 PASSOVER CAKE RECIPES
From allrecipes.com
PASSOVER SPONGE CAKE RECIPE WITH ORANGE AND LEMON - ISRAELI …
From excitedfood.com
MY MOTHER’S FAMOUS PESACH SPONGE CAKE - PINTEREST
From pinterest.ca
THE ONE-BOWL PASSOVER CAKE YOU HAVE TO MAKE THIS YEAR
From myjewishlearning.com
JUNE 2023 RECIPE_LEMON SPONGE CAKE | ONI ON PATREON
From patreon.com
A LEMONY, CRUNCHY CLOUD-LIKE SPONGE CAKE IS THE PERFECT …
From berkshireeagle.com
You'll also love