Bern's Sponge Spectacular Paaover Sponge Cake Recipe
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Category: |
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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
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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 |
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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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