Bern's Passover Sponge Spectacular Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 large eggs at 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 and the
juice and rind of 1/2 of an orange combined to equal 1/3 cup
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Directions: |
Directions:~Pre-heat oven to 350 degrees
~using a stand mixmaster, beat 10 whole eggs on high speed for 20 minutes
~after 20 minutes eggs should reach almost to the top of the bowl
~while eggs are still beating SLOWLY spoon in sugar followed by lemon and orange juice and rinds
~reduce speed by 50% and SLOWLY add potato starch, cake meal and salt
~pour into an ungreased 10 inch tube pan (with removable bottom)
~Bake 1 hour or until top bounces back when pushed in
~Cool upside down at least 2 hours |
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Number Of
Servings: |
Number Of
Servings:12-15 |
Personal
Notes: |
Personal
Notes: This is a very tempermental 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 oven door and don't jump, slam doors or drop heavy objects in the kitchen...no raised voices or unkind thoughts either or the cake will turn into a flat yellow piece of rubber!
If using a Kitchen Aid mixmaster the eggs only need to be beaten for 8-10 minutes.
We always served this cake with strawberries in syrup and whipped cream.
The original recipe was from cousin Lillyan Horwitz and tweaked to perfection by my mother Bernice and baked every Passover since I can remember.
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