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Add a photoServings: 12
Ingredients
- 1/2 c. lemon juice
- 4 tsp grated lemon zest
- 2/3 c. matzo cake meal
- 2/3 c. potato starch
- 8 x egg yolks
- 1 x egg
- 1 2/3 c. superfine sugar divided
- 1/3 c. oil
- 8 x egg whites
- 1/4 tsp salt
Directions
- Heat the oven to 350 degrees.
- Place the lemon juice and grated zest in a small saucepan. Bring to a slow boil. Simmer 4 to 5 min. (There should be 6 Tbsp. of liquid. If not, add in water.) Set aside to cold.
- Using a fine-mesh strainer, sift together the matzo cake meal and potato starch 4 times. Set aside.
- Place the egg yolks and whole egg in the small bowl of an electric mixer. Beat on medium speed till the mix begins to thicken, about 3 to 4 min. Add in 1 c. of sugar, 1 Tbsp. at a time, and continue beating till the mix turns pale yellow and is very thick. Scrape the sides of the bowl occasionally. Slowly add in the oil in a steady stream.
- Reduce the speed to medium-low. Add in the cooled lemon juice and zest and beat till blended. Reduce the speed to low. Gradually add in the sifted dry ingredients and mix till the batter is smooth. Transfer to a large mixing bowl. Set aside.
- Place the egg whites in the large bowl of a mixer. Using clean beaters or possibly the whip attachment, beat the whites on medium speed till frothy. Add in the salt. Increase the speed to medium-high and gradually add in the remaining 2/3 c. of sugar at the side of the bowl, beating till soft peaks form.
- With a rubber spatula, fold 1/4 of the beaten whites into the yolk mix to lighten it. Mix in the remaining whites.
- Gently pour the batter into an ungreased 10-inch angel food pan with a removable bottom. Smooth the top. Bake in the lower 1/3 of the oven till the cake is golden and springy to the touch, 45 to 50 min.
- Remove the cake from the oven and immediately invert the pan onto a wire rack. Cold the cake completely in the pan. Turn the cake upright and run a thin, sharp knife around the sides of the pan, then around the center tube. Lift the cake by the center tube and remove the ring. Run a knife under the cake to loosen the cake from the pan. Invert the cake and remove the tube section.
- Transfer the cake to a platter. Store the cake at room temperature under a glass dome or possibly cover with foil up to 1 week.
- This recipe yields 14 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 158 | |
| Calories from Fat 57 | 36% |
| Total Fat 6.47g | 8% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.16g | |
| Cholesterol 16mg | 5% |
| Sodium 59mg | 2% |
| Potassium 108mg | 3% |
| Total Carbs 25.0g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 16.93g | 11% |
| Protein 1.12g | 2% |
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