Directions:
- Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper.
- Place in a preheated 375-degree oven and immediately lower heat to 325 degrees.
- Bake until cake springs back to the touch, about 50 minutes. remove from over, let cool well before inverting/removing. (it helps to run a flat knife around the edge to separate cake from pan.)
- For the passover confectioners' sugar:
- Place sugar and potato starch in a food processor and process until blended, about 3 minutes. Use as a garnish by sifting over cake lightly and arrange shreds of orange peel on top. (regular conf. sugar includes cornstarch, which is a by-product of corn, which most authorities forbid.)
- (source: Washington Post, march 31, 1993, food section)
- Url:
- /recipes/?show=Walnut%20orange%20passover%20sponge%20cake
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.98 Kcal (473 kJ) | ||
| Calories from fat | 29.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 5% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 96.57mg | 4% | |
| Potassium | 66.03mg | 1% | |
| Total Carbs | 16.76g | 6% | |
| Sugars | 10.83g | 43% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23mg | 2% | |
| Amount Per 100 g | |||
| Calories | 189.8 Kcal (795 kJ) | ||
| Calories from fat | 49.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 5% | |
|---|---|---|---|
| Cholesterol | 206.23mg | 41% | |
| Sodium | 162.24mg | 4% | |
| Potassium | 110.92mg | 1% | |
| Total Carbs | 28.16g | 6% | |
| Sugars | 18.19g | 43% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 7.8g | 9% | |
| Vitamin C | 9.7mg | 10% | |
| Iron | 1.4mg | 5% | |
| Calcium | 38.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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