Lemon Poppy Seed Passover Sponge Cake Recipes

AUNT IDA'S PASSOVER SPONGE CAKE

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!).

PASSOVER LEMON SPONGE CAKE

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.

GRANDMA CHAR'S PASSOVER SPONGE CAKE

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).

PASSOVER SPONGE CAKE

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.

LEMON POPPY SEED PASSOVER SPONGE CAKE

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.