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
TRES LECHES CAKE
Provided by Sandra Lee
Time 1h53m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray.
- In a large bowl, add the cake mix, 1 cup evaporated milk, oil, and eggs. Using an electric hand mixer on medium speed, beat for 2 minutes until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, 30 to 35 minutes. Let cool.
- In a medium bowl, whisk together the sweetened condensed milk, remaining evaporated milk, and 1/4 cup cream. Using a fork, poke holes all over the cake. Pour the milk mixture evenly over the cake. Place in the refrigerator until the liquid absorbs into the cake, at least 1 hour or overnight.
- When you are ready to serve, in a large bowl, add the remaining cream and vanilla. Beat with an electric hand mixer on high speed until the cream holds soft peaks.
- Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut.
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 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.
SPONGE CAKE
Because they can be made using matzo cake meal instead of flour, sponge cakes have long been favorite Passover desserts. This recipe, which is brought to us by senior producer Lisa Wagner, was first prepared by Lisa's grandmother Rea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 8
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.
SONDRA'S PASSOVER SPONGE CAKE
From Ramona, my cousin who loves to bake. This is her mother's recipe. I hear this is an unbelievably delicious recipe!
Provided by Oolala
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, add the sugar to the yolks and beat well.
- Now add orange juice and the orange and lemon rinds and mix throughly.
- Sift the cake meal and potato starch into the yolks and mix well.
- Add nuts if you are making a nut cake.
- Beat egg whites until stiff and fold into egg yolk mixture.
- Pour into a 2 piece greased tube pan and bake for 1 hour at 350 degrees F.
- Cool cake upside down.
Nutrition Facts : Calories 138.4, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 71.9, Carbohydrate 16.7, Fiber 0.2, Sugar 13.9, Protein 6.6
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