pineapplenut passover sponge cake Recipe

How to make it

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• Preheat oven to 325 F.
• Line the bottom of a 9" tube pan with a doughnut shaped piece of wax paper, notching around the cun (beats me as to what this means) center circle every inch.
• Do not grease pan.
• Sift first 4 ingreds. into a bowl. Set aside.
• Separate eggs, droping 4 yolks into one mixing machine bowl and 10 whites into another.
• Using whisk attachment, beat egg whites on med.hi speed until foamy. Turn speed up to high. Sprinkle in half the sugar and beat until stiff and glossy.
• Set bowl with yolks on machine. Beat until light. Sprinkle in remaining sugar, zests and concentrate. Beat on high speed until well blended.
• Using a wooden spoon, stir abt. a 1/2 c. of beaten whites into yolks. Then pour all of yolk mixture over beaten egg whites.
• Fold in by hand in 12 sweeping strokes.
• Sift dry ingreds. again over all and continue folding for another 12 strokes.
• Sprinkle and fold in nuts (another 12 strokes would suffice.)
• Spoon into prepared pan, smoothing out top. Run a blunt knife around sides to dispel any air bubbles.
• Bake in Center section of oven for 55 min.
• Top should be lightly browned and toothpick, when inserted, should come out clean. Remove from oven and invert tube onto a 3-cup mason jar with a 1 1/2" neck, or any convenient holder that will fit the tube. Cool for 1 1/2 hrs.. Gently unmold. Peel off wax paper.
• When completely cooled, sift confectioner's sugar over. Cut with sharp serrated knife, or pull apart servings with fork.
• Frances Prince's New Jewish Cuisine
• url:
• http://www.astray.com/recipes/?show=Pineapple%2Fnut%20passover%20sponge%20cake%20%20%20%20%20%20%20%20%20--