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| Passover Lemon Sponge Cake |
"This cake is exceptional for Passover because it makes use of matzah meal flour instead of everyday white flour. It additionally consists of neither butter nor leavening dealers. If you can not discover potato flour or matzah meal flour, all-purpose flour will paintings just quality. However, it would not be kosher. A correct sponge cake needs a brilliant deal of air crushed into the eggs. "
Ingredients :
- 12 room temperature eggs, separated
- 1 1/2 cups white sugar
- half of cup orange juice
- zest from 1 lemon
- zest from 1 orange
- 1/4 cup potato flour
- 1 cup matzo cake meal
- 1 pinch salt
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 2H25M |
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- Preheat oven to 325 ranges F (a hundred sixty five degrees C). Grease a ten-inch angel meals cake pan.
- Beat the egg yolks right into a mixing bowl with an electric powered mixer till frothy. Gradually add the sugar till completely integrated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal collectively in a bowl; gently stir into the egg yolk combination.
- Beat the egg whites in a bowl with the salt the usage of an electric mixer on high velocity till stiff and brilliant. 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 aggregate, then across the sides of the bowl, repeating until completely included. Add the remaining egg whites, folding until just included. Gently pour the batter into the prepared angel meals cake pan.
- Bake within the preheated oven until the cake is about and gently browned, about 1 hour. Remove from oven, invert the pan, and let cool completely earlier than removing the cake from the pan.
Notes :
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