Passover Sponge Cake
Source of Recipe
Unknown
List of Ingredients
Passover Sponge Cake
9 eggs -- separated
1 1/4 cups granulated sugar
1 tbsp. finely grated orange rind
1/3 cup orange juice
2/3 cup potato starch
1/3 cup matzo cake meal
1/3 cup poppy seeds
Recipe
Feathery light, this sponge cake is the perfect finale to a Passover meal. Garnish with orange slices and serve with what Fiby calls boka, an acronym for blueberries, oranges, kiwi fruit and pineapple (bananas in French).
In large bowl and using electric beaters, beat yolk with 1/2 cup of the sugar, orange rind and juice until pale and thickened, about 10 minutes. In separate bowl and using clean beaters, beat whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form.
Sift together potato starch and matzo cake meal; stir in poppy seeds. Gently fold egg whites and potato starch mixture, one-third at a time, into yolk mixture until well blended. Pour into ungreased 10-inch tube pan. Bake at 325 for 50 to 60 minutes or until cake
springs back when lightly touched. Turn pan upside down and let hang, on legs attached to pan or on inverted funnel, until completely cool. (Cake can be stored in airtight container for up to 2 days or
frozen for up to 1 month.)
Makes 8 servings.
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