Walnut Orange Passover Sponge Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Thought I share some of my finds regarding Jewish recipes. It's a tribute to a Jewish gal from high school who spoke the TRUTH that I was not a GOOD FRIEND (laughs). She among many of my Jewish acquaintance had the biggest heats and just charming folks. Read more . It's just not in me to collect friends. The emotional costs and time is more than I can afford. Ingredients:
9 eggs, separated |
1/4 teaspoon salt |
1 cup plus 2 tablespoons sugar |
1/2 cup matzoh cake meal |
1/4 cup potato starch |
1 teaspoon vanilla |
1/2 teaspoon orange extract |
1 orange, zest (rind) of, finely minced |
Directions:
1. Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper.
2. Place in a preheated 375-degree oven and immediately lower heat to 325 degrees.
3. 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.)
4. For the passover confectioners' sugar:
5. 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.)
6. (source: Washington Post, march 31, 1993, food section)
7. url:
8. /recipes/?show=Walnut%20orange%20passover%20sponge%20cake
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