Passover Sponge Cake with Apples
Source of Recipe
Marla
List of Ingredients
1/2 cup matzo cake meal
1/4 cup potato starch
6 large eggs -- separated
3/4 cups sugar
1 teaspoon strained fresh lemon juice
1 teaspoon finely grated lemon zest
1 Pinch salt
2 Golden Delicious apples peeled -- cored and cut into 1/8-inch slices
2 teaspoons ground cinnamon -- mixed with
1 Tablespoon sugar
EQUIPMENT
9-inch springform pan
Electric stand mixer
Large nonreactive mixing bowl
Electric hand mixer
Cake rack
Recipe
Preheat oven to 325 degrees F. Have ready a 9-inch springform pan. Do
not grease it.
Sift cake meal with potato starch into a bowl. Beat egg yolks in a
large bowl with an electric mixer. Beat in 1/2 cup sugar. Whip at
high speed about 5 minutes or until mixture is pale and very thick.
Stir in lemon juice and zest.
In another large clean bowl, beat egg whites and salt with a mixer
until soft peaks form. Gradually beat in remaining 1/4 cup sugar.
Beat at high speed until whites are stiff and shiny but not dry.
Fold cake meal mixture into yolks. Lightly fold in whites in 3
batches, just until batter is blended.
Lightly spoon about one-third of the batter in prepared pan. Gently
cover with half the apples. Sprinkle them with 2-1/2 teaspoons
cinnamon mixture. Top with half the remaining batter, then with the
remaining apples, and sprinkle them with the remaining cinnamon
mixture. Spoon remaining batter over apples and spread gently.
Bake about 1 hour or until top is firm and a cake tester inserted in
cake's center comes out clean. Cool in pan on a rack 10 minutes. Run
a metal spatula carefully around cake. Remove sides of pan. Cool
completely (cake can be kept, covered, 2 days in refrigerator).
Makes 8 servings
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