Grandma Mashies Sponge Cake For Passover Recipes

GRANDMA CHAR'S PASSOVER SPONGE CAKE

Steps:

• Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
• Sift dry ingredients. Set aside.
• Beat egg whites until stiff but not dry.
• Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
• Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
• Increase temperature to 325 degrees and bake for 40-45 minutes.
• Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
• Serve with strawberries and whipped cream (optional).

GRANDMA MASHIE'S SPONGE CAKE FOR PASSOVER

Steps:

• Beat whites with ½ shell of cold water and salt to egg whites until stiff but not dry. Put aside . In another bowl, beat yolks until thick and lemon colored. Add lemon juice and rind. Fold into whites. Sift cake meal and potato starch and fold into egg mixture. Then pour into angle food tube pan and bake 325 for one hour. When you think cake is done, open oven and listen to make sure cake is not "hissing." If it is, then leave another five minutes and test. Make sure to keep noise at a minimum while cake is baking or it will fall. When you remove cake from oven, invert and cover with a wet towel. Allow to cool completely prior to removing from pan.

PASSOVER SPONGE CAKE

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.

SPONGE CAKE

Steps:

• Heat oven to 325 degrees with rack in center. Whisk together matzo cake meal, potato starch, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 3/4 cup granulated sugar until thick and pale yellow. Gradually add dry ingredients, alternating with juice and zests.
• In the clean bowl of an electric mixer fitter with the whisk attachment, beat egg whites until foamy. With machine running, gradually add remaining 1/4 cup granulated sugar and the salt. Continue beating until soft peaks form. Remove from mixer. Gently but thoroughly, fold egg whites into yolk mixture in two additions.
• Pour into a nonstick 10-inch tube pan. Bake until golden, about 1 hour. Remove from oven, and invert onto a narrow necked bottle. Let stand until cool, about 1 hour, before removing pan. Will keep covered at room temperature for up to 3 days. Just before serving, dust with powdered sugar.

PASSOVER LEMON SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
• Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
• Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. 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 mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
• Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

GRANDMA'S PASSOVER WINE CAKE

Steps:

• In a large bowl, beat egg whites, add sugar.
• Beat yolks in different bowl and add wine.
• Then add the yolk mixture to the whites mixture.
• Add the flour through a sifter and add cinnamon, nuts and the grated lemon rind. Mix well.
• Put in a baking pan and bake at 375 degrees F. for 1 hour.

PASSOVER SPONGECAKE WITH APPLES

Steps:

• Preheat oven to 325°F.
• Make batter:
• Sift cake meal with potato starch.
• Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.
• Stir in zest and juice.
• Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
• Fold cake-meal mixture into yolk mixture, then fold in whites in 3 batches.
• Assemble cake:
• Stir together remaining tablespoon sugar and cinnamon.
• Spoon one third of batter into an ungreased 9-inch springform pan.
• Top with half of apple slices and sprinkle with half of cinnamon sugar. Repeat with half of remaining batter and remaining apples and cinnamon sugar. Gently spread remaining batter over apples, smoothing top.
• Bake cake in middle of oven until top is golden and firm and a tester comes out clean, about 1 hour. Cool in pan on a rack 10 minutes, then loosen edge with a knife and remove side of pan. Cool completely.