Passoverspongecake 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 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:

• 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.

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.

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.

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.