"i Can’t Believe This Is A Passover Cake" Yellow Cake

[Esther Edwards Burr at the death of her husband Aaron said], “Had not God supported me by these two considerations: first, by showing the right he has to his own creatures, to dispose of them when and in what manner he pleases; and secondly, by enabling me to follow him beyond the grave, into the eternal world, and there to view him in unspeakable glory and happiness, freed from all sin and sorrow; I should, long before this, have been sunk among the dead, and been covered with the clods of the valley- God has side ends in all that he doth. This thing did not come upon me by chance; and I rejoice that I am in the hands of such a God.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

8		Eggs, warmed
1/3	c	Matzoh cake meal
1/3	c	Potato starch, not packed
3/4	c	Sugar
1	T	Passover vanilla sugar
1/4	t	Salt
1	T	Lemon or orange zest, finely
		minced
1	T	Lemon juice
3	T	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 BNLImp@aol.com on Feb 14,
1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 805 Calories From Fat: 157 Total Fat: 17.4g Cholesterol: 58.8mg Sodium: 1628.8mg Potassium: 280.1mg Carbohydrates: 152.6g Fiber: <1g Sugar: 150.1g Protein: 13.7g