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Sponge Cake (P, KLP, TNT)
Source: Judy Cutter of Needham, Massachussetts
Serves: 12

7 egg whites
7 egg yolks
2 whole eggs
1.5 cups sugar
0.5 lemon, juice and zest
0.5 orange, juice and zest
1/2 cup matzo cake meal
1/2 cup potato starch

Preheat oven to 350°F.

Beat whites, and set aside.

Beat yolks and whole eggs for 5 minutes. Add sugar gradually. Add zest.

Mix together the meal and starch, and add to yolk mixture 1 tablespoon at a time, being sure to blend well. Add egg whites, and incorporate well, so there are no large clumps of egg white in the batter.

Pour into a 10" tube pan. DO NOT GREASE THE PAN!! Bake for 10 minutes. Lower oven heat to 325°F, and bake 50 minutes more.

Remove from oven, and invert whole pan. Allow to cool for 1-2 hours. To remove from pan, take a thin blade and run it around the edges. Serve with fresh berries and whipped cream/creme, or eat alone.

Poster's Notes:
At first Seder, my cousin's wife brought a wonderfully light and airy sponge cake. I asked her for the recipe, and she told me the tale of how she had taken some of this recipe and some of that one, and come up with the following. Not to be outdone, I didn't think my oranges and lemons had given enough juice, so there's about 1/3 cup of juice, mixed, in here, and it came out so moist, it was sweating in the pan.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A