| 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." <yoel@brachot.jct.ac.il>
on Mar 10, 1994.
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