Jewish Recipes
Passover Sponge Cake Recipe
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Passover Sponge Cake

2 egg yolks

7 egg whites

3/4 cup sugar

1/2 Juice of lemon

1/2 cup potato starch

1/2 cup cake meal

2 tablespoons peanut oil

1 tablespoon orange juice

1/2 teaspoon almond extract

Preheat oven to 300 degrees. Beat the egg yolks and oil until light. Add the sugar and lemon juice and beat until fluffy. Combine the dry ingredients and stir into the batter. In a separate bowl, beat the whites until stiff. Fold into the egg mixture. Bake in an ungreased 10-inch tube pan for 30 minutes. Increase the temperature to 325 degrees and bake for another 15 minutes. Invert to cool.

This basic cake recipe can be altered in several ways to create different cakes. Rather than a tube pan, use a 9-inch springform pan. For a carrot cake, fold 1 cup grated carrots and cup chopped walnuts into the batter, before adding the egg whites.

For a mocha cake, add 3 tablespoons instant coffee to the dry ingredients.

For a marble cake, use 1 tablespoon chocolate liqueur mixed with 2 tablespoons unsweetened cocoa in of the batter. Swirl the chocolate batter and the white batter in the cake pan. Remove the cake from the pan with care.

 

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