Passover Lemon Sponge Cake
familyPassoverdessertPassoverprinted-with-annotationsdessertPassoverneeds review
Yield: Serves 8
Ingredients
produce
- 1orange zest(grated)
- 1lemon zest(grated)
protein
- 1/2 cupchopped walnuts(optional)
- 12eggs(separated)
grain
- 3/4 cupmatzah-meal cake flour
- 1/2 cuppotato flour
pantry staple
- 1 cupsugar
- salt
other
- 3/4 cuporange juice
Instructions
- Preheat oven to 325°F.
- Using an electric mixer or food processor, beat the egg yolks until frothy and lemon-colored. Add sugar gradually. Add orange juice and grated lemon and orange rinds. Add nuts if desired.
- Sift together the potato flour and the matzah-meal cake flour. Add to the mixture.
- Beat the egg whites until frothy. Add a pinch of salt and beat until stiff and shiny but not dry. (A good sponge cake needs a great deal of air beaten into the eggs.)
- Bake in an ungreased 10" angel-food pan for 1 hour. Remove from pan immediately, inverting on another plate. Use a cake divider to cut.
My notes
2012 1 cup sugar (originally 1 1/2 cups)
Back of the card: 2007, adjusted note on baking time to 1 hour or until lightly touched, must be cooked for at least that long
2015: added extra salt noted in ingredients
Lemon zest amount corrected in handwriting