Passover Yellow Cake Recipes

PASSOVER YELLOW CAKE

Steps:

• Preheat oven to 350 degrees F. Generously grease a 10- inch springform pan or a 9 by 13- inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.
• Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.
• Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.
• Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.
• Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.
• Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1- 1/2 inches to 2- 1/2 inches high) but it is very flavorful and moist.

EASY PASSOVER CAKES

Steps:

• Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
• In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
• After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.

PASSOVER YELLOW CAKE RECIPE

Steps:

• Preheat oven to 350. Generously grease a ten inch springform pan or a 9x13 inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit. Warm eggs (still in shells- do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes).This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and dry completely. Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside. Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 1-2 mites. Batter will be extremely voluminous. Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly ( some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil. Pour batter into prepared pan. Bake 230 - 35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. This is not a high cake, 1 1/2 to 2 1/2 inches high), but it is very flavorful an moist.

PASSOVER HONEY CAKE

Steps:

• 1. Preheat oven at 375 degrees. Generously grease a Bundt cake pan with cooking spray.
• 2. In a large mixing bowl, cream Crisco, sugars, and honey. Then stir in vanilla and applesauce. Blend in 3 eggs. Add 3 Tbsp baking powder.
• 3. Start adding flour 1 cup at a time intermittently with the milk until a smooth batter forms.
• 4. In the bottom of the Bundt pan, sprinkle your choice of nuts. Pour 1/3 cup of honey to cover nuts.
• 5. Then gently pour the batter over the honey and nuts.
• 6. Bake in oven for 40 to 45 min or until a toothpick inserted in it comes out clean. Remove from oven and let stand 10 minutes on cooling rack before inverting onto plate.
• 7. Once cool, place in refrigerator for 1 hour.
• 8. Finishing the cake, remove from refrigerator. If you wish to use icing sugar, it is simple just sprinkle through a small sieve over top of cake. If you wish to use coconut pour a little more liquid honey over top then sprinkle shredded coconut.