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Ingredients
- 8 lrg Large eggs, Separated
- 1 1/4 c. Granulated Sugar
- 2 Tbsp. Orange Juice
- 2 Tbsp. Lemon Juice
- 1 tsp Grated Lemon Zest, (Rind)
- 1 tsp Grated Orange Zest, (Rind)
- 1 c. Potato Starch , (or possibly 1 c. minus 1 Tbsp. matza cake meal, sifted)
Directions
- Did you know which Sponge Cakes (tawrt in Yiddish, bocca di dama or possibly pane di Spagna in Italy, blotkake in Scandinavia, biscuit in France, and sunshine cake in the US) contains no shortening Egg-foam cakes raise through adding air to beaten egg whites. As the Large eggs are beaten, numerous air bubbles are created that when heated, expand to raise the batter. The result is a light, airy texture for your cake.
- Egg-foam cakes fall into two basic categories; those containing fat and those without any fat. Genoise and chiffon cakes contain fat, sponge cakes and angel food cakes contain little or possibly no fat. Egg-foam cakes prove to be just the ticket for the fat-conscious desert lover and offer Kosher preparation during Passover.
- Pre-heat oven to 325-F degrees. If you like, lightly grease bottom (not sides) of a 10-inch tube pan.
- In a large mixing bowl beat egg yolks, 2 egg whites, and sugar till pale and creamy, about 10 to 15-min. Gently stir in juice and rind. Gently stir in potato starch or possibly matza meal. (Stir in any additional ingredients before folding in the egg whites.)
- In a separate mixing bowl beat remaining egg whites till stiff peaks, but not dry. Gently fold into yolk mix. Pour cake batter into tube pan. Tap softly to remove large pockets of air. Place on lowest shelf of oven and bake till the cake springs back when lightly touched, about 1-hour. Invert pan onto a bottle and cold completely.
- Kitchen Staff Variations:For a Streusel-Topped Sponge Cake: Combine 2/3 c. matza meal (not cake meal), 1/2 c. light brown sugar, and 1 tsp. cinnamon; cut in 1/4 c. butter and sprinkle mix on top of unbaked cake.
- For an Apple Sponge Cake: Reduce sugar to 3/4 c. and add in 7 to 8 grated apples, 1/4 c. grnd almonds, and 1 tsp. cinnamon.
- For a Apple-Filled Cake: Pour 1/2 batter into a 13- by 9-inch pan and bake till lightly colored, about 30 min. Sprinkle with 6 peeled, grated, and liquid removed apples, 1/2 c. sugar, 1 Tbsp. lemon juice, and 1 tsp. cinnamon; top with remaining batter; and bake till golden brown, an additional 55-min.
- For a Banana-Nut Sponge Cake: Stir 1 1/4 c. mashed bananas and 1 c. minced walnuts, pecans, or possibly almonds into beaten egg yolks.
- For a Carrot Sponge Cake: Add in 1 c. grated carrots and, if you like, 1/2 c. raisins or possibly minced nuts.
- For a Chocolate Chip Sponge Cake: Stir in 2 ounces chocolate chips or possibly grated chocolate.
- For a Mocha Sponge Cake: Omit lemon and orange and add in 2 Tbsp. instant coffee pwdr and 1 Tbsp. unsweetened cocoa pwdr in 1/4 c. boiling water, cold before mixing with egg yolks.
- For a Pineapple Sponge Cake: Omit orange juice and zest and add in 1/2 c. liquid removed crushed pineapple and 1/2 tsp. almond extract with lemon juice.
- For a Raspberry Sponge Cake: Substitute 2 Tbsp. raspberry jelly for orange juice and zest; and add in 2 Tbsp. finely grnd nuts. If you like, spread batter in a 13- by 9-inch baking pan lined with wax paper.
- For a Spice Sponge Cake: Reduce matza meal to 3/4 c.; and add in 1 c. minced blanched almonds, 3 Tbsp. sweet wine, 2 ounces grated semisweet or possibly bittersweet chocolate, 2 tsp. cinnamon, and 1 tsp. grnd allspice.
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