Onebowlpassoverspongecake Recipes

PASSOVER SPONGE CAKE

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.

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.

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.

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!).

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 ALMOND SPONGE CAKE (BERT GREENE)

Steps:

• Preheat oven to 350 degrees. Butter a 9" springform pan and line the bottom with parchment paper. Then butter the paper and flour the pan.
• Beat egg whites in large bowl of an electric mixer until fluffy. Sprinkle with salt and beat until stiff. Add the egg yolks one at a time, beating well after each addition.
• Combine the ground almonds, sugar, and matzo meal. Gradually add this to the egg mixture. Add the brandy and 2 tablespoons of the amaretto.
• Pour batter into prepared pan and bake at 350 degrees until firm to the touch, about 1-1/4 hours. Cool completely in the pan.
• Remove sides of pan and sprinkle with remaining 4 tablespoons amaretto.

ONE BOWL PASSOVER SPONGE CAKE

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.