PASSOVER SPONGE CAKE
This simple, light cake is easy to make and provides the layers for our decadent Strawberry Lemon Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
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.
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 YELLOW CAKE
Make and share this Passover Yellow Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Generously grease a 10- inch springform pan or a 9 by 13- inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.
- Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.
- Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.
- Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.
- Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.
- Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1- 1/2 inches to 2- 1/2 inches high) but it is very flavorful and moist.
Nutrition Facts : Calories 231.7, Fat 9.3, SaturatedFat 2.3, Cholesterol 211.5, Sodium 197.8, Carbohydrate 29.1, Fiber 0.6, Sugar 19.6, Protein 7.3
OLD-FASHIONED YELLOW CAKE
This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
Nutrition Facts :
PASSOVER YELLOW CAKE RECIPE
Provided by á-23043
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Generously grease a ten inch springform pan or a 9x13 inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit. Warm eggs (still in shells- do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes).This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and dry completely. Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside. Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 1-2 mites. Batter will be extremely voluminous. Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly ( some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil. Pour batter into prepared pan. Bake 230 - 35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. This is not a high cake, 1 1/2 to 2 1/2 inches high), but it is very flavorful an moist.
PASSOVER BROWNIE CAKE
I experimented for years to come up with a brownie made with matzoh... this is the best!
Provided by GINGEE
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 6
Steps:
- In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
- Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
- Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 35 g, Cholesterol 51.7 mg, Fat 22.4 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 3.1 g, Sodium 20.3 mg, Sugar 28.3 g
GRANDMA CHAR'S PASSOVER SPONGE CAKE
My Grandma makes this recipe every year for Passover. She serves it with sliced strawberries and whipped cream.
Provided by Ariella
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 192, Fat 6.7, SaturatedFat 1.6, Cholesterol 158.6, Sodium 140.1, Carbohydrate 28.2, Fiber 0.7, Sugar 25.6, Protein 5.8
PASSOVER NUT CAKE
baking with cake meal can create heavy dishes that lack the texture we get when flour is used. however, this recipe never let me down - thanks to the large amount ofeggs, it's extraordinarily light!
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350degF.
- Lightly grease a 9 inch springform pan.
- Beat the egg yolks with the sugar until the mixture is pale yellow and thick. Add the cake meal and slivovitz. Slowly beat in the ground nuts.
- With an electric mixer, beat the egg whites until stiff but not fry. Gently fold them into the yolk-nut mixture.
- Turn the batter into the prepared pan and bake for 50minutes to 1 hour, until the cake has risen substantially and is lightly colored on top.
- Cool the cake on a rack. As it cools, it will deflate.
- Remove the sides of the pan.
- It is best served the day it's made.
Nutrition Facts : Calories 374, Fat 24.7, SaturatedFat 3.7, Cholesterol 264.4, Sodium 88.1, Carbohydrate 29.4, Fiber 1.9, Sugar 26.2, Protein 12.2
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- Technically, this recipe is a cross between a true sponge cake, a classic genoise and a chiffon cake. I like it because I don't have to separate the egg whites and yet I get a well- textured cake. It is an exceedingly MOIST cake which keep well and is a good foundation for fresh fruit, pareve, Passover mousse, or possibly a chocolate ganache topping. Although the Large eggs are not separated you must treat them with care. Another must is a good, stationary, electric stationary mixer (e.g. such as a Kitchenaid, Rival or possibly Sunbeam) with a whisk or possibly whip attachment which will properly mount the warmed, whole Large eggs. "Are you sure this is a Passover cake" is the reaction most people have on their first bite of this flavorful cake. For people who loathe dry cakes and think Passover cakes are suspect at best, this is a must. A good cake to have if someone in your family has a birthday during Passover.
- Preheat oven to 350 F. Generously grease a ten inch springform pan or possibly a 9 by 13 inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.
- Hot Large eggs (still in shells - don't open) by placing in a bowl and covering with very warm water for 1-2 min (water should be warm but not so warm as to crack Large eggs open and cook them but warm sufficient to hot them up. Don't leave Large eggs in water longer than 1-2 min). This is the most important step. Don't omit it. Heat mixing bowl by filling with very warm water and then dry completely.
- Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.
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