"I Can't Believe This Is A Passover Cake" Yellow Cake Recipe

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Servings: 1

Ingredients

Cost per recipe $4.25 view details
  • 8 lrg Large eggs, warmed
  • 1/3 c. Matzoh cake meal
  • 1/3 c. Potato starch, not packed
  • 3/4 c. Sugar
  • 1 Tbsp. Passover vanilla sugar
  • 1/4 tsp Salt
  • 1 Tbsp. Lemon or possibly orange zest, finely chopped
  • 1 Tbsp. Lemon juice
  • 3 Tbsp. Melted, unsalted Passover margarine or possibly oil Extra Potato Starch for Dusting

Directions

  1. Technically, this recipe is a cross between a true sponge cake, a classic genoise and a chiffon cake. I like it because I don't have to separate the egg whites and yet I get a well- textured cake. It is an exceedingly MOIST cake which keep well and is a good foundation for fresh fruit, pareve, Passover mousse, or possibly a chocolate ganache topping. Although the Large eggs are not separated you must treat them with care. Another must is a good, stationary, electric stationary mixer (e.g. such as a Kitchenaid, Rival or possibly Sunbeam) with a whisk or possibly whip attachment which will properly mount the warmed, whole Large eggs. "Are you sure this is a Passover cake" is the reaction most people have on their first bite of this flavorful cake. For people who loathe dry cakes and think Passover cakes are suspect at best, this is a must. A good cake to have if someone in your family has a birthday during Passover.
  2. Preheat oven to 350 F. Generously grease a ten inch springform pan or possibly a 9 by 13 inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.
  3. Hot Large eggs (still in shells - don't open) by placing in a bowl and covering with very warm water for 1-2 min (water should be warm but not so warm as to crack Large eggs open and cook them but warm sufficient to hot them up. Don't leave Large eggs in water longer than 1-2 min). This is the most important step. Don't omit it. Heat mixing bowl by filling with very warm water and then dry completely.
  4. Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.
  5. Break warmed Large eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 min. Batter will be extremely voluminous.
  6. Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mix, combining well. Then fold this mix into egg batter, folding gently to combine but taking care not to deflate the mix unduly (some deflation is impossible to avoid). Gently drizzle and mix in lemon juice and melted margarine or possibly oil.
  7. Pour batter into prepared pan. Bake 30-35 min till cake is set in centre or possibly till cake seems just hard when lightly touched. Cold well before removing.
  8. Note: This is not a high cake (anywhere from 1 1/2 inches to 2 1/2 inches high) but it is very flavorful and moist.
  9. Serves 8-10

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 662g
Calories 1701  
Calories from Fat 715 42%
Total Fat 80.19g 100%
Saturated Fat 15.3g 61%
Trans Fat 1.05g  
Cholesterol 1668mg 556%
Sodium 1163mg 48%
Potassium 1094mg 31%
Total Carbs 199.29g 53%
Dietary Fiber 3.4g 11%
Sugars 155.32g 104%
Protein 53.41g 85%
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