Grandmas Passover Wine Cake Recipes

WINE CAKE WITH MACERATED STRAWBERRIES

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.
• With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
• Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
• Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.
• Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
• Macerate strawberries:
• While cake cools, gently stir together strawberries, wine, and sugar until sugar is dissolved, then let stand at least 30 minutes.
• Dust cake with Passover confectioners sugar and serve with strawberries.

PASSOVER SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and dry the mixer bowl and the whisk attachment.
• Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.
• Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.

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.

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.

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).

PASSOVER MATZAH CAKE

Steps:

• Dip the matzah in a little water.
• Next, spread the chocolate frosting on each piece of matzah.
• Stack the matzah on top of each other.
• Make the matzah stack look like a cake by frosting the top, sides, and edges.
• Top with strawberries and whipped cream.
• Enjoy your passover cake!

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 WINE CAKE

Steps:

• Mix the above ingredients well and pour into a greased bundt or tube pan. Bake in a pre-heated 350 degree oven for 40-45 minutes. Cool and sprinkle with powdered sugar or drizzle with mixture of 1/2 cup powdered sugar and 3 teaspoons milk.

PASSOVER COTTAGE CHEESE CAKE

Steps:

• Set oven rack at middle of oven; preheat oven to 325 degrees F.
• Prepare the crust:.
• In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together.
• Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
• Prepare the filling:.
• In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
• Add the egg yolks one at a time, beating well after each addition.
• Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
• In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
• Stir ½ cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
• Pour on top of prepared crust.
• Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
• Chill in the pan at least 4 hours or overnight.
• Run a thin knife around edge of pan; remove side of pan.

PASSOVER BANANA COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
• Sift matzo cake meal, cream of tartar, baking soda, and salt together in a large bowl.
• Beat butter in a large bowl with an electric mixer until creamy. Add white sugar gradually, beating until butter is fluffy. Beat in mashed banana and egg. Add matzo meal mixture in 3 batches, alternating with milk, beating batter briefly after each addition.
• Spread batter in the prepared cake pan. Sprinkle brown sugar and cinnamon on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.