Onebowlpassoverspongecake Recipes

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.

Steps:

• Preheat oven to 325 degrees F.
• In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy. Add the lemon zest and juice and whisk until well combined. In a separate larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this. Gingerly and gradually fold the egg yolk mixture into the sifted flour.
• In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy. Continue beating while gradually adding the sugar. Beat on high until soft peaks form. Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites. Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes. Cool, upside down, in pan.
• Preheat the grill and make sure it is very clean. Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is. Serve cake slices with cooled fruit compote and whipped cream, if desired.
• In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water, and orange zest and juice in a large saucepan and cook over medium heat until mixture comes to a simmer. Reduce heat to low and cook for another 25 to 30 minutes or until thick. Let cool and then refrigerate until ready to use.

Steps:

• Cut the stems off the strawberries. Wash under cold water, then drain and pat dry with paper towel. Grate the rind of the lemon onto a small plate and set it aside. Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds. Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar. Toss until the sugar has dissolved. Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy. Refrigerate them.
• In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken. Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks. You can whip the cream up to 1 hour before you serve the shortcakes. Keep it refrigerated.
• Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream. Stir them together gently until the berries are distributed throughout the cream. The whipped cream will get soft and a little runny, which is exactly what you want. Set a shortcake shell in the center of each plate and spoon the berry cream over it.

Steps:

• Preheat oven to 350 degrees.
• Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
• Gradually add the potato starch and cake meal. Set aside.
• Beat egg whites until stiff.
• Fold yolk mixture into whites.
• Add lemon zest. Beat for 2 minutes.
• Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
• Invert until completely cool. Run a knife arond the cake and remove from pan.

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

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.

Steps:

• Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
• Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
• Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
• Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.

Steps:

• Preheat oven to 325 degrees and grease and flour a tube or Bundt pan.
• Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed.
• Beat 3 minutes at medium speed.
• Pour into prepared pan.
• Bake for 1 hour or until top springs back when touched lightly in center.
• Cool in pan for about 15 minutes then remove and cool completely on rack.
• Serve plain or glaze if you like.

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

Steps:

• Preheat oven to 375 degrees F. Line a 9" x 2" round cake pan with parchment and grease with butter.
• Whisk flour, baking powder, baking soda, 3/4 teaspoon salt, and sugar in a large bowl. Make a well in the center and add eggs, sour cream, lemon zest, and 3 tablespoons melted butter. Whisk until combined. Batter will be thick.
• Scatter remaining 4 tablespoons cubed butter and brown sugar on the bottom of pan. Drizzle with honey and top with peaches and blackberries. Season lightly with salt. Transfer batter to cake pan and smooth top. Transfer to oven and bake until cake is golden and a toothpick inserted in the center comes out clean, about 55 minutes.
• Let cool 10 minutes, run a knife around the edges of the pan, and invert onto a serving platter. Serve, with lightly whipped cream, if desired.

Steps:

• In a large mixing bowl, beat the egg whites at low speed for about 1 minute, until the whites are loose and have begun to foam. Increase speed of mixer to high; gradually add the sugar and continue beating for at least 5 minutes.
• Add the yoks and lemon juice, continue beating. Sift the cake meal with the potato starch; add to the mixing bowl. Beat until thoroughly blended.
• Turn the batter into an ungreased 10-inch tube pan and bake in a preheated 350 degree oven for 1 hour and 10 minutes.
• Invert to cool for at least 1 hour.
• Serving suggestions: This may be served plain, frosted, with a sauce, or topped with whipped cream and fruit. If this or any sponge cake should get stale, use it for Passover French Toast or cut it into1 inch slices and toast until golden and serve hot with chocolate sauce or ice cream. You can sandwich ice cream between slices and serve with a heated sauce.

Steps:

• Preheat oven to 350 degrees F (325F if you know your oven is really hot).
• Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
• Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
• Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
• When cold, sandwich them together with your favorite filling.
• Sprinkle caster or powdered sugar on the top.