"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Passover Sponge Cake Recipe

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This recipe for Passover Sponge Cake, by , is from Cooking Through the Generations with the Brownsteins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobbi Levy Rosen
Added: Wednesday, April 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
9 eggs - seperated
1 1/2 cups sugar
1/2 cup cake meal (heaping)
1/4 cup potatoe starch (heaping)
1 tsp salt
juice of half a lemon
juice of half an orange

Directions:
Directions:
All ingredients should be room temperature before mixing. Put egg whites in a bowl and beat with a hand mixer until stif. Add sugar on low speed gradually. In a seperate mixing bowl, the egg yokes should be combined with the lemon and orange juice and mixed at medium speed. In a third mixing bowl mix all dry ingredients together. In the large mixing bowl of egg whites add the egg yoke mixture on slow and speed gradually. Next add the dry ingredients slowly on low speed. Rince a baking pan in cold water and shake off the loose water but do not dry the baking pan. Next, pour cake batter into the baking pan. Bake at 350 degrees for an hour to an hour and ten minutes. White cake is on a cooling rack, invert on a soda bottle and stick it in the center of the cake. Leave the bottle in the cake - cooling for one hour and then remove from the pan.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Per - Aunt Bertie the cake is very good just using the juice of a whole lemon and not using the orange juice at all.

 

 

 

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