scratch - Sponge Cake #1
Source of Recipe
link
Recipe Introduction
#87458, by Jodi B.
Credit is given to Sandra Levine for her Aunt Ida's Sponge Cake. I came
across this recipe that was posted on another site in March 2002 and it
received great reviews. This cake is said to be good enough to be enjoyed
all year long and I can hardly wait to bake it for seder #1. Now it can be
said - since I made this cake for the 1st seder, I would not hesitate to
make it again. The cake had a great light texture and tasted great; it was
MOIST, it rose up quite high and everyone raved about it. Next time I make
this, I will cut out and add a piece of parchment paper on the bottom of the
pan, since it did stick ever so slightly. And also very important if you are
making an additional 8" or 9" cake, only bake it for 25-30 minutes.
Recipe Link: www.recipezaar.com/recipe/getrecipe.zsp?id=87458 List of Ingredients
scratch - Sponge Cake #1
12 eggs, separated
1 cup matzo meal
1/2 cup potato starch
1 tablespoon oil
2 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup orange juice
Sift cake meal and potato starch together and set aside.
Add oil and vanilla to egg yolks.
Add sugar and salt while beating.
Continuing to beat, add orange juice alternately with sifted dry
ingredients.
Beat some more until creamy.
Beat egg whites until stiff, and fold into egg yolk mixture.
Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an
angel-food cake pan, with removable sides.) Bake at 325 degrees F.
for 50-60 minutes.
(There will be enough batter left over for an additional 8" or 9" round
cake.) Invert to cool (important so cake won't collapse!).
Recipe
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