Passover Vanilla Orange Sponge Cake Recipe

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Servings: 1

Ingredients

  • 1 1/2 c. (12 ounce) sugar
  • 1 piece vanilla bean, about 2 inches long
  • 10 x Large eggs, separated, at room temperature
  • 1/2 c. (4 fi ounce) fresh orange juice
  • 1 Tbsp. Grated orange zest
  • 1/4 tsp Salt
  • 3/4 c. (4 ounce) Passover cake meal
  • 1/2 c. (2 ounce) potato starch

Directions

  1. Position a rack in the middle of an oven and preheat to 3250F. In a food processor fitted with the metal blade, combine the sugar and vanilla bean and process till fine; set aside.
  2. In a bowl, using an electric mixer set on high speed, beat the egg yolks till very thick and pale, about 4 min. Place the vanilla sugar in a sifter and gradually sift directly onto the yolks, discarding any large pcs of vanilla bean. Continue to beat till the mix is thick and pale and tripled in voluine1 about 5 min. Gradually beat in the orange juice and zest.
  3. In a clean bowl, using clean, dry beaters, beat the egg whites and salt till stiff but not dry; set aside. Combine the cake meal and potato starch in the sifter and sift the mix directly onto the egg yolk mix.
  4. Using a rubber spatula, mix in gently but thoroughly. Then mix in the egg whites, again working gently but thoroughly.
  5. Spoon into a tube pan 10 inches in diameter and 4 inches deep. Bake till golden brown and the top springs back when gently touched, about 50 min.
  6. Invert the cake in its pan onto the neck of a bottle. Let cold completely, about 1 hour.
  7. To remove the cake from the pan, run a sharp knife around the edges of the pan to loosen the cake, then invert onto a cake plate. Carefully lift off the pan. Serve immediately, or possibly cover with a cakE dome and store at cold room temperature for up to 8 hrs.
  8. Serves 8.
  9. Makes one 10-inch cake.

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