Easy Passover Cakes Recipes
EASY PASSOVER CAKES
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.
Provided by Ruth Joseph
Categories Cake Dessert Bake Passover Kosher for Passover Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
- In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
- After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.
PASSOVER SPONGE CAKE
A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.
Provided by JANWEISBERGER
Categories Desserts Cakes Sponge Cake Recipes
Time 1h40m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
- In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
- Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 27.8 g, Cholesterol 117.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 36.6 mg, Sugar 21.9 g
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- Flourless Chocolate Cake. You can never go wrong with this decadent, fudgy classic. You use both cocoa powder and bittersweet chocolate to give this dessert its rich chocolate flavor.
- Coconut Macaroons. With just 5 ingredients, you can whip up these chewy flourless cookies—perfect for Passover or Easter. Make sure you beat the egg whites well until soft peaks form to give this sweet its light texture.
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