Ingredients: |
Ingredients: 3/4 Cup of Matzo Cake Meal
1/4 Cup of Potato Starch
12 Large Eggs, Separated
1 1/2 Cups of Sugar
1/4 Cup of Fresh Orange Juice
2 tsp Orange Zest, finely chopped
1/3 Cup preserves, raspberry variety
1 Cup unsweetened frozen raspberries or fresh raspberries
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Directions: |
Directions:Preheat Oven to 350º F. Sift Matzo cake meal with potato starch over a large bowl; sift again and set aside. In a large bowl with a whisk or electric mixer on high power, whip egg whites until stiff and glossy; set aside. In another large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well. Fold egg whites into yolk mixture until just blended. Sift in Matzo cake meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2- piece ungreased angle food cake pan with feet or a sponge cake pan.
Bake until center of cake springs back to the touch, about 1 hour. remove form oven and immediately invert pan onto a wire rack; cool cake completely in pan (If you do not have a pan with feet, invert pan over a wine or beer bottle). Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries, mix well. When cake is completely cool, run a sharp knife around the outside and inside of the tube pan to loosen cake; transfer to a serving plate. Slice into 16 pieces and drizzle each slice with sauce just before serving. Yields 1 slice of cake and about 1 tbsp of sauce per serving. |
This recipe for Orange Passover Sponge Cake with Raspberry Sauce is from