| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 7 |
|
Eggs, separated |
| 1 |
c |
Sugar |
| 1/2 |
|
Lemon , juice of |
| 1/2 |
c |
Potato starch |
| 1/4 |
c |
Cake meal |
INSTRUCTIONS
Source: Second Helpings Please
Beat egg yolks until light and fluffy. Add sugar and juice, and beat until
blended. Combine dry ingredients and stir into batter. Beat egg whites
until stiff and fold into batter. Bake in ungreased 10" tube pan at 300*F
for 30 minutes, and 325*F for 15 minutes. Invert and cool.
VARIATIONS:
PASSOVER CARROT CAKE: Passover Sponge cake recipe, plus: 1 cup grated
carrots and 1/2 cup chopped walnuts when folding in egg whites.
PASSOVER MOCHA CAKE: Passover Sponge cake recipe, plus: 3 Tbsp. instant
coffee with dry ingredients. Ice with Passover Mocha whipped cream.
Refrigerate.
PASSOVER CHOC. CHIP CAKE: Passover Sponge cake recipe, plus: 2 oz. grated
bittersweet chocolate when folding in egg whites.
PASSOVER STRAWBERRY SHORTCAKE: Passover Sponge cake recipe, plus: --split
baked cake in half; fill with sweetened whipped cream and sliced
strawberries. Top with sweetened whipped cream and whole berries.
PASSOVER DATE NUT CAKE: Passover Sponge cake recipe, plus 2 cups dates, cut
fine, 1/2 cup chopped nuts and 1 tsp. cinnamon to batter.
Posted to JEWISH-FOOD digest V97 #063 by alotzkar@direct.ca (Al) on Feb 25,
1997.
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