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We ought carefully and with the utmost seriousness and consideration attend the sacrament of the Lord’s Supper: this was appointed for this end, to draw forth longings of our souls toward Jesus Christ. Here are the glorious objects of spiritual desire by visible signs represented to our view. We have Christ evidently set forth crucified…. Here we have that spiritual meat and drink represented and offered to excite our hunger and thirst; here we have all that spiritual feast represented which God has provided for poor souls; and here we may hope in some measure to have our longing souls satisfied in this world by the gracious communications of the Spirit of God.
Jonathan Edwards

Passover Sponge Cake

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CATEGORY CUISINE TAG YIELD
Eggs Jewish Passover, Cakes 1 Cake

INGREDIENTS

1 Egg, whole
6 Eggs, separated
1 1/2 c Sugar
1 1/2 tb Lemon juice
1 1/2 ts Lemon rind, grated
1 pk Vanilla sugar
1/2 c Potato starch
1/4 c Matzoh cake flour
ds Salt

INSTRUCTIONS

Beat yolks with whole egg until foamy. Gradually add sugar, juice, rind and
vanilla sugar*. Mix in potato starch and cake flour until well blended.
Beat whites with salt until stiff. Fold into yolk mixture. Pour into
ungreased tube pan; bake at 350f degrees for 55 minutes. Invert; cool for 1
hour. *Instead of vanilla sugar use 1 teaspoon vanilla and 1 teaspoon
sugar. Source: Torah Prep High School for Girls Pesach booklet.
Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997

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