Orange-Nut Sponge Cake
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Orange-Nut Sponge Cake for Passover - pareve
10 eggs, separated
1 cup granulated sugar
1/4 cup honey
3/4 cup orange juice
1 tablespoon grated orange peel
1 cup finely ground almonds
1 cup matzo cake meal
1/4 cup potato starch
1 teaspoon salt
Using a wooden spoon, wire whisk or electric mixer, beat egg
yolks and sugar in a large bowl until light in color and texture.
Beat in honey, orange juice and peel. Combine almonds, matzo cake
meal, potato starch and salt; blend into yolk mixture.
In large bowl, beat egg whites until stiff enough to hold peaks.
Fold one-fourth of the whites into batter to lighten it. Gently fold
in remaining whites until thoroughly blended.
Pour batter into ungreased 10-inch tube pan. Bake in a preheated
350-degree oven for 45 minutes to 1 hour, or until wooden pick
inserted near center of cake comes out clean.
Remove from oven and immediately invert pan; let cool. Loosen sides
and center of cake with sharp knife; turn out onto cake plate.
Yield: 1 cake; serves 8 to 10.
Source: "A Passover Seder With Israeli Flavor" Judy Zeidler
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