Sondras Passover Sponge Cake Recipes

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TRES LECHES CAKE

Provided by Sandra Lee

Time 1h53m

Yield 12 servings

Number Of Ingredients 8



Tres Leches Cake image

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.

1 (18 1/4-ounce) box yellow cake mix
1 (12-ounce) can evaporated milk, divided
1/3 cup canola oil
3 large eggs
1 (14-ounce) can sweetened condensed milk
1 1/4 cups heavy cream, divided
1/2 teaspoon vanilla
1/2 cup flaked coconut, toasted, for garnish

SEVEN LAYER CAKE FOR PASSOVER

This is a style of cake that is claimed by many cultures, each with a different name depending on heritage or the state you are standing in. A few popular iterations are Dobos Torte (Hungarian), Doberge Cake (New Orleans) and Seven-Layer (which I think of as a Jewish cake from New York, but as soon as I write this, I'm sure I'll hear from folks who will correct me). My cake is a bit of a twist on the theme, because I thought the poppy seeds would be a fantastic match for the layers of orange scented sponge cake and chocolate buttercream. It is also stunning to cut into the cake and see the speckled icing. I replaced the caramel with curls of chocolate on top of the cake.

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 20



Seven Layer Cake for Passover image

Steps:

  • To make the sponge:
  • Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment.
  • Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes.
  • The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest.
  • Sift the dry ingredients over the egg foam.
  • Very gently, but thoroughly, fold the dry ingredients into the egg foam.
  • Pour the batter into one of the prepared pans and spread evenly with a spatula.
  • Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer.
  • To make the buttercream:
  • In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started.
  • Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick.
  • Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes.
  • Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla.
  • The buttercream will be smooth and glossy.
  • Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste.
  • To the remaining buttercream, add the melted chocolate.
  • If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth.
  • To make the soaking syrup:
  • In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved.
  • Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long).
  • Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy.
  • Spread a thin layer of the poppy seed buttercream over the soaked layer.
  • Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack.
  • If your layers need squaring up, just trim them with a sharp serrated bread knife.
  • Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer.
  • It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside.
  • Take a small blob of buttercream on the end of your spatula,
  • and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well.
  • You will end up with rough stripes all over the cake, which gives the cake some texture.
  • Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings.

3/4 cup matzo cake meal (not to be confused with regular matzo meal)
1/3 cup potato starch (not to be confused with potato flour)
1/4 teaspoon salt
6 large eggs, room temperature
1 1/3 cups sugar
1 teaspoon vanilla
1 tablespoon orange zest
3 large eggs, room temperature
3 large yolks, room temperature
2 1/3 cups sugar
3/4 cup water
1/2 teaspoon cream of tartar
1 1/2 pounds (6 sticks) unsalted butter, room temperature (You can use an unsalted non-dairy butter substitute if you want to make this a parve recipe.)
1 teaspoon vanilla
1/2 cup poppy seed paste (1/2 cup poppy seeds mixed with 1 tablespoon corn syrup, allow to sit together at least 15 minutes)
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
1 cup water
1 cup sugar
1 tablespoon orange zest
Bar of chocolate for shavings

PASSOVER ORANGE SPONGE CAKE

I found this recipe this morning at the www.dominosugar.com website. It is slightly different than the other ones listed on Zaar.

Provided by senseicheryl

Categories     Dessert

Time 55m

Yield 1 10 inch tube pan, 16 serving(s)

Number Of Ingredients 7



Passover Orange Sponge Cake image

Steps:

  • Preheat oven to 350°F
  • Sift together matzo cake meal, potato starch and salt, 3 times; set aside.
  • In large mixing bowl beat egg yolks until thick. Gradually add 1/2 cup sugar, lemon juice and orange rind. Continue beating until thick and fluffy. Fold in sifted dry ingredients.
  • In separate bowl beat egg whites until foamy. Add remaining 1/2 cup sugar gradually. Beat until stiff peaks form. Fold egg yolk mixture into egg whites.
  • Spoon into ungreased 10-inch springform tube pan. Bake for 45-50 minutes. Invert pan until cake is cool.

1/3 cup matzo cake meal
1/2 cup potato starch
1/8 teaspoon salt
10 eggs, separated
1 cup granulated sugar, divided
2 tablespoons lemon juice
1 tablespoon orange rind, grated

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



Passover Sponge Cake image

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

8 egg yolks
1 cup white sugar
1 tablespoon orange zest
¾ cup matzo cake meal
¼ cup potato starch
8 egg whites
½ cup white sugar
1 ½ tablespoons fresh orange juice

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



Passover Sponge Cake image

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.

Margarine, for pan
Matzo meal, for pan
4 large eggs, separated
1/2 cup sugar
1 pinch salt
Grated zest of 1 orange
1/2 cup potato starch

PASSOVER LEMON SPONGE CAKE

This cake is great for Passover because it uses matzah meal flour instead of regular white flour. It also includes neither butter nor leavening agents. If you cannot find potato flour or matzah meal flour, all-purpose flour will work just fine. However, it wouldn't be kosher. A good sponge cake needs a great deal of air beaten into the eggs.

Provided by petersonh11

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8



Passover Lemon Sponge Cake image

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.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 52.6 g, Cholesterol 279 mg, Fat 7.6 g, Fiber 0.9 g, Protein 11.2 g, SaturatedFat 2.3 g, Sodium 108.2 mg, Sugar 39.8 g

12 room temperature eggs, separated
1 ½ cups white sugar
½ cup orange juice
zest from 1 lemon
zest from 1 orange
¼ cup potato flour
1 cup matzo cake meal
1 pinch salt

CHOCOLATE PASSOVER SPONGE CAKE

A true chocolate sponge cake! Use brewed coffee or espresso powder mixed with water.

Provided by dakatz

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 9



Chocolate Passover Sponge Cake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spray a 10-inch tube pan with cooking spray.
  • Sift matzo cake meal with potato starch into a bowl; set aside.
  • Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
  • Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
  • Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
  • Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
  • Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
  • Spoon the batter evenly into the prepared tube pan.
  • Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
  • Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 36.1 g, Cholesterol 155 mg, Fat 6.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 59.8 mg, Sugar 25.5 g

cooking spray
¼ cup matzo cake meal, sifted
¾ cup potato starch, sifted
10 eggs, separated
1 cup white sugar
½ cup unsweetened cocoa powder
½ cup white sugar
3 tablespoons cold strong coffee
¼ cup chopped walnuts, or to taste

PASSOVER SPONGE CAKE

Make and share this Passover Sponge Cake recipe from Food.com.

Provided by baezus

Categories     Dessert

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 7



Passover Sponge Cake image

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.

2 teaspoons lemon zest
1/4 cup lemon juice
9 large eggs, separated
1 3/4 cups sugar
1/4 cup club soda
1/2 cup potato starch
1/2 cup matzo cake meal

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



Sondra's Passover Sponge Cake image

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

1 cup cake crumbs
1/4 cup potato starch
12 eggs, separated
3/4 cup sugar
1 orange, zest of, grated from the whole orange
1 lemon, zest of, grated from the whole lemon
1/2 cup orange juice
1 cup walnuts, chopped (optional)

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



Grandma Char's Passover Sponge Cake image

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

9 eggs, room temperature, separated
1 1/2 cups sugar
1/2 cup matzo cake meal
2 tablespoons potato starch
1/4 teaspoon salt
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 cup finely chopped nuts

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