PASSOVER SPONGE CAKE
Make and share this Passover Sponge Cake recipe from Food.com.
Provided by baezus
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
- Gradually add the potato starch and cake meal. Set aside.
- Beat egg whites until stiff.
- Fold yolk mixture into whites.
- Add lemon zest. Beat for 2 minutes.
- Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
- Invert until completely cool. Run a knife arond the cake and remove from pan.
PASSOVER LEMON SPONGE CAKE
This cake is great for Passover because it uses matzah meal flour instead of regular white flour. It also includes neither butter nor leavening agents. If you cannot find potato flour or matzah meal flour, all-purpose flour will work just fine. However, it wouldn't be kosher. A good sponge cake needs a great deal of air beaten into the eggs.
Provided by petersonh11
Categories Desserts Cakes Sponge Cake Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
- Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
- Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
- Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 52.6 g, Cholesterol 279 mg, Fat 7.6 g, Fiber 0.9 g, Protein 11.2 g, SaturatedFat 2.3 g, Sodium 108.2 mg, Sugar 39.8 g
PASSOVER SPONGE CAKE
This simple, light cake is easy to make and provides the layers for our decadent Strawberry Lemon Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and dry the mixer bowl and the whisk attachment.
- Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.
- Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.
GRANDMA CHAR'S PASSOVER SPONGE CAKE
My Grandma makes this recipe every year for Passover. She serves it with sliced strawberries and whipped cream.
Provided by Ariella
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
- Sift dry ingredients. Set aside.
- Beat egg whites until stiff but not dry.
- Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
- Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
- Increase temperature to 325 degrees and bake for 40-45 minutes.
- Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
- Serve with strawberries and whipped cream (optional).
Nutrition Facts : Calories 192, Fat 6.7, SaturatedFat 1.6, Cholesterol 158.6, Sodium 140.1, Carbohydrate 28.2, Fiber 0.7, Sugar 25.6, Protein 5.8
AUNT IDA'S PASSOVER SPONGE CAKE
Credit is given to Sandra Levine for her Aunt Ida's Sponge Cake. I came across this recipe that was posted on another site in March 2002 and it received great reviews. This cake is said to be good enough to be enjoyed all year long and I can hardly wait to bake it for seder #1. Now it can be said - since I made this cake for the 1st seder, I would not hesitate to make it again. The cake had a great light texture and tasted great; it was MOIST, it rose up quite high and everyone raved about it. Next time I make this, I will cut out and add a piece of parchment paper on the bottom of the pan, since it did stick ever so slightly. And also very important if you are making an additional 8" or 9" cake, only bake it for 25-30 minutes.
Provided by Jodi B.
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift cake meal and potato starch together and set aside.
- Add oil and vanilla to egg yolks.
- Add sugar and salt while beating.
- Continuing to beat, add orange juice alternately with sifted dry ingredients.
- Beat some more until creamy.
- Beat egg whites until stiff, and fold into egg yolk mixture.
- Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F.
- for 50-60 minutes.
- (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won't collapse!).
Nutrition Facts : Calories 428.2, Fat 9.5, SaturatedFat 2.6, Cholesterol 317.2, Sodium 260.3, Carbohydrate 73.9, Fiber 1, Sugar 53.7, Protein 11.7
More about "passover sponge cake recipes"
BEST ORANGE PASSOVER SPONGE CAKE | ALL WAYS DELICIOUS
From allwaysdelicious.com
4.4/5 (7)Total Time 55 minsCategory Dessert RecipesCalories 379 per serving
- In a medium mixing bowl, combine the sugar and eggs. Beat on medium-high speed until the mixture is foamy and well combined. While mixing on medium-low speed, gradually add the milk, orange juice, and oil, mixing until they are all incorporated.
- Whisk the almond flour, potato starch, baking powder, salt, and orange zest into the wet ingredients and mix well.
14 PASSOVER CAKE RECIPES - MARTHA STEWART
From marthastewart.com
- Strawberry-Rhubarb Rolled Pavlova. It looks spectacular, but this rolled pavlova is actually easy to make. Meringue is spread thinly and baked to form until golden—so its color contrasts with the jam, sliced strawberries, and whipped cream when it's rolled up around those fillings.
- Apricot Torte. This rich torte is made with ground almonds, gets a lift from egg whites, and is flavored with dried apricots—they also add moisture and texture.
- Passover Chocolate-Walnut Cake with Orange. Semisweet chocolate, oranges, and walnuts do double duty in this recipe—chopped chocolate, orange juice and zest, and ground walnuts go into the batter, while the finished cake is topped with melted chocolate, orange rounds, and toasted walnuts.
- Apple Matzo Cake. Lemon zest, honey, and a splash of plum brandy add depth of flavor to this apple cake, while a sprinkling of chopped pecans gives it the perfect amount of crunch.
- Coffee Meringue-Ice Cream Cake. Elevate store-bought ice cream with almonds, ground coffee beans, and flaky salt, then sandwich it between coffee-swirled meringues for a stunning Passover pick-me-up.
PASSOVER SPONGE CAKE - BEST PASSOVER DESSERT | DAIRY …
From cinnamonshtick.com
4.8/5 (33)Total Time 1 hr 30 minsCategory Breakfast, Brunch, DessertCalories 181 per serving
THE ABSOLUTE BEST CAKES TO MAKE FOR PASSOVER | THE NOSHER
From myjewishlearning.com
THE BEST SPONGE CAKE WITH STRAWBERRIES - YAY KOSHER
From yaykosher.com
PASSOVER CHOCOLATE SPONGE CAKE - JAMIE GELLER
From jamiegeller.com
9 EGG PASSOVER SPONGE CAKE - NOSH & MORE
From noshandmore.com
PASSOVER SPONGE CAKE | RECIPES - KOSHER.COM
From kosher.com
GRANNY'S PASSOVER SPONGE CAKE - THE BAKING WIZARD
From thebakingwizard.com
PASSOVER SPONGE CAKE | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
PASSOVER SPONGE CAKE - BAKED BY MELISSA
From bakedbymelissa.com
PASSOVER SPONGE CAKE - CAKES - KOSHER RECIPE
From chabad.org
DELICIOUS PASSOVER SPONGE CAKE RECIPE | DARTMOUTH DAIRY
From dartmouthdairy.com
PASSOVER LEMON SPONGE CAKE RECIPE ON FOOD52
From food52.com
THE BEST PASSOVER SPONGE CAKE | JUST ABOUT BAKED
From justaboutbaked.com
FLUFFY PASSOVER SPONGE CAKE - RECIPE - COOKS.COM
From cooks.com
8 PASSOVER CAKE RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #desserts #holiday-event #cakes #passover #4-hours-or-less
You'll also love