"I Can't Believe This Is a Passover Cake" Yellow Cake
Ingredients:
* 8 lg Eggs; warmed
* 1/3 c Matzoh cake meal
* 1/3 c Potato starch; not packed
* 3/4 c Sugar
* 1 tb Passover vanilla sugar
* 1/4 ts Salt
* 1 tb Lemon or orange zest; finely minced
* 1 tb Lemon juice
* 3 tb Melted; unsalted Passover margarine or oil
* Extra Potato Starch for Dusting
Instructions:
Technically, this recipe is a cross
between a true sponge cake, a classic
genoise and a chiffon cake. I like it
because I do not have to separate the
egg whites and yet I get a well-textured
cake. It is an exceedingly MOIST cake
that keep well and is a good foundation
for fresh fruit, pareve, Passover mousse,
or a chocolate ganache topping.
Although the 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
Sunbeam) with a whisk or whip attachment
that will properly mount the warmed, whole
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.
Preheat oven to 350 F. Generously grease
a ten inch springform pan or a 9 by 13 inch
rectangular pan. Dust with potato starch and
line bottom with parchment paper, cut to fit.
Warm eggs (still in shells - do not open) by
placing in a bowl and covering with very hot
water for 1-2 minutes (water should be hot but
not so hot as to crack eggs open and cook them
but hot enough to warm them up.
Do not leave eggs in water longer than 1-2 minutes).
This is the most important step. Do not omit it.
Heat mixing bowl by filling with very hot water and
then dry completely.
Meanwhile, sift together cake meal and potato starch.
Place lemon juice and melted margarine in a small bowl
together. Set these ingredients aside.
Break warmed 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 minutes.
Batter will be extremely voluminous.
Pour batter into a very large mixing bowl.
In a smaller bowl, stir together the potato
starch/matzoh cake meal mixture, combining well.
Then fold this mixture into egg batter, folding
gently to combine but taking care not to deflate
the mixture unduly (some deflation is impossible
to avoid).
Gently drizzle and fold in lemon juice and melted
margarine or oil.
Pour batter into prepared pan.
Bake 30-35 minutes until cake is set in centre or
until cake seems just firm when lightly touched.
Cool well before removing.
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.
Serves 8-10
Posted to JEWISH-FOOD digest by [EMAIL PROTECTED] on Feb 14, 1998
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