"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Bern's Sponge Spectacular Paaover Sponge Cake Recipe

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This recipe for Bern's Sponge Spectacular Paaover Sponge Cake, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Weis
Added: Sunday, December 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 large eggs (room temperature),
1/2 cup cake meal,
1/2 cup potato starch, 1/4 tsp. salt ,1 1/2 cups sugar, juice and
rind of one lemon plus the juice and rind of 1/2 an
orange.....combined to equal 1/3 cup

Directions:
Directions:
~ preheat oven to 350 degrees
~using a stand mixmaster, beat 10 large whole eggs at room
temperature on high speed for 20 minutes

~ preheat oven to 350 degrees

while eggs are beating and oven is heating measure out:
1/2 cup cake meal
1/2 cup potato starch
1/4 tsp. salt
1 1/2 cups sugar

juice and rind of one lemon plus the
juice and rind of 1/2 an orange.....combined to equal 1/3
cup

~after 20 minutes eggs should reach almost to the top of the
bowl
SLOWLY add sugar

~SLOWLY add orange and lemon juice with rind

~reduce speed by 50% and SLOWLY add potato starch, cake
meal and salt

~Pour into ungreased 10 inch tube pan

~Bake 1 hour or until top bounces back when pushed in

~Cool upside down at least 2 hours

Personal Notes:
Personal Notes:
This is a very temperamental recipe. If the eggs are not at
room temperature you will not achieve enough volume.
Measure exactly and add ingredients very slowly or the eggs
will deflate. Make certain all utensils are dry and free of any
oily residue. Avoid opening and closing the oven door and
don't jump, slam any doors or drop heavy objects in the
kitchen ...no raised voices or unkind thoughts either! (this part
is myth) or the cake will turn into a flat yellow piece of rubber.

If using a Kitchen Aid mixmaster the eggs will only need to be
beaten for 8-10 minutes.

We always served it with strawberries in syrup and whipped
cream.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~
Original recipe from cousin Lillyan Horwitz and tweaked to
perfection by my mother Bernice and baked every Passover
since I can remember.............

 

 

 

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