Passover Sponge Cake
Recipe By:
JANWEISBERGER
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serves:
14
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yield:
1 cake
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ready in:
1 hour 40 mins
(30 mins
Prep
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1 hour 10 mins
Cook)
A delightful orange-flavoured sponge cake, perfect for Passover. This recipe uses fine matzo meal.
Recipe provided by:
Allrecipes
ingredients
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8 egg yolks
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225g (8 oz) caster sugar
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1 tablespoon orange zest
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50g (2 oz) fine matzo meal
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2 heaped tablespoons of potato flour
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8 egg whites
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100g (4 oz) caster sugar
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1 1/2 tablespoons fresh orange juice
preparation method
- Preheat oven to 160 C / Gas mark 3. Cut baking parchment to line the bottom of a 25.5cm bundt cake tin. Do not grease.
- In a medium bowl, whip egg yolks until light. Gradually add 225g of caster sugar and the orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo meal and potato flour; set aside.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining sugar, continuing to beat until whites form stiff peaks.
- Fold the matzo meal into the yolk mixture alternately with the juice.
- Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared cake tin.
- Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Run a knife around the sides of the cake and turn out onto a wire rack to cool.