INGREDIENTS

INSTRUCTIONS

Did you know that Sponge Cakes (tawrt in Yiddish, bocca di dama or 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 eggs are beaten, numerous air bubbles are
created which 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 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 desired, lightly grease bottom (not
sides) of a 10-inch tube pan.
In a large mixing bowl beat egg yolks, 2 egg whites, and sugar until pale
and creamy, about 10 to 15-minutes. Gently stir in juice and rind. Gently
stir in potato starch or matza meal. (Stir in any additional ingredients
before folding in the egg whites.)
In a separate mixing bowl beat remaining egg whites until stiff peaks, but
not dry. Gently fold into yolk mixture. Pour cake batter into tube pan. Tap
softly to remove large pockets of air. Place on lowest shelf of oven and
bake until the cake springs back when lightly touched, about 1-hour. Invert
pan onto a bottle and cool completely.
Kitchen Staff Variations:
For a Streusel-Topped Sponge Cake: Combine 2/3 cup matza meal (not cake
meal), 1/2 cup light brown sugar, and 1 teaspoon cinnamon; cut in 1/4 cup
butter and sprinkle mixture on top of unbaked cake.
For an Apple Sponge Cake: Reduce sugar to 3/4 cup and add 7 to 8 grated
apples, 1/4 cup ground almonds, and 1 teaspoon cinnamon.
For a Apple-Filled Cake: Pour 1/2 batter into a 13- by 9-inch pan and bake
until lightly colored, about 30 minutes. Sprinkle with 6 peeled, grated,
and drained apples, 1/2 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon
cinnamon; top with remaining batter; and bake until golden, an additional
55-minutes.
For a Banana-Nut Sponge Cake: Stir 1 1/4 cups mashed bananas and 1 cup
chopped walnuts, pecans, or almonds into beaten egg yolks.
For a Carrot Sponge Cake: Add 1 cup grated carrots and, if desired, 1/2 cup
raisins or chopped nuts.
For a Chocolate Chip Sponge Cake: Stir in 2 ounces chocolate chips or
grated chocolate.
For a Mocha Sponge Cake: Omit lemon and orange and add 2 tablespoons
instant coffee powder and 1 tablespoon unsweetened cocoa powder in 1/4 cup
boiling water, cool before mixing with egg yolks.
For a Pineapple Sponge Cake: Omit orange juice and zest and add 1/2 cup
drained crushed pineapple and 1/2 teaspoon almond extract with lemon juice.
For a Raspberry Sponge Cake: Substitute 2 tablespoons raspberry jelly for
orange juice and zest; and add 2 tablespoons finely ground nuts. If
desired, 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 cup; and add 1 cup
chopped blanched almonds, 3 tablespoons sweet wine, 2 ounces grated
semisweet or bittersweet chocolate, 2 teaspoons cinnamon, and 1 teaspoon
ground allspice.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Apr 11, 1998

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