walnut orange passover sponge cake
From hopscotch 8 years ago
- 50 minutes to make
- Serves 12
Thought I share some of my finds regarding Jewish recipes. It's a tribute to a Jewish gal from high school who spoke the TRUTH that I was not a GOOD FRIEND (laughs). She among many of my Jewish acquaintance had the biggest heats and just charming folks. Read more It's just not in me to collect friends. The emotional costs and time is more than I can afford. See less
Ingredients
- 9 eggs, separated shopping list
- ¼ teaspoon salt shopping list
- 1 cup Plus 2 tablespoons sugar shopping list
- ½ cup Matzoh cake meal shopping list
- ¼ cup potato starch shopping list
- 1 teaspoon vanilla shopping list
- ½ teaspoon orange extract shopping list
- 1 orange, zest (rind) of, finely minced shopping list
How to make it
- Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper.
- Place in a preheated 375-degree oven and immediately lower heat to 325 degrees.
- Bake until cake springs back to the touch, about 50 minutes. remove from over, let cool well before inverting/removing. (it helps to run a flat knife around the edge to separate cake from pan.)
- For the passover confectioners' sugar:
- Place sugar and potato starch in a food processor and process until blended, about 3 minutes. Use as a garnish by sifting over cake lightly and arrange shreds of orange peel on top. (regular conf. sugar includes cornstarch, which is a by-product of corn, which most authorities forbid.)
- (source: Washington Post, march 31, 1993, food section)
- url:
- http://www.astray.com/recipes/?show=Walnut%20orange%20passover%20sponge%20cake
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