| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Passover | 12 | -14 servin | |
INGREDIENTS
| 9 | Eggs, separated | |
| 1/4 | ts | Salt |
| 1 | c | Plus |
| 2 | tb | Sugar |
| 1/2 | c | Matzoh cake meal |
| 1/4 | c | Potato starch |
| 1 | ts | Vannilla |
| 1/2 | ts | Orange extract |
| 1 | Orange, zest (rind) of, finely minced |
INSTRUCTIONS
(source: Washington Post, march 31, 1993, food section) Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper. Place ina pregeated 375-degree oben and eimmediately olower heat to 325 degrees. Make until cake springs back to the touch, about 50 minutes. remove from over, let cool well berfore inverting/removing. (it helps toorun a flat knife around the edge to separate cake from pan.) For the passover confectionrss' sugar: Place sugar and ptoata starch ina food processor and process unti lblended, about 3 minutes. Use as a garnish by sifting over cake lightly and arrange shreds of aorange peel on top. (regular conf. sugar includes cornstarch, which is a by-product of corn, which most authorities forbid.) per serving: 258 cal, 8 gm protein, 38 gm carbs, 0 gm fat, 2 gm sat. fat 206 mb cholesterol, 97 mg sodium. Posted to rec.food.recipes by "Joel W./Mirjam D." <[email protected]> on Mar 10, 1994.
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