Mom's Passover Lemon Sponge Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c fresh lemon juice
4 tsp. lemon zest ( 2 lemons)
2 tbls. water
2/3 c. cake meal
2/3 c. potato starch
8 egg yolks ( x-large) room temperature
1 egg
1 2/3 c. superfine sugar (divide 1c. and 2/3 c.)
1/3 c. vegetable oil
8 egg whites
1/4 tsp. salt
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Directions: |
Directions:Heat oven to 350º. Put rack in lower part of the oven. Zest 2 lemons. Squeeze the lemons to make 1/2 c. of juice. Place in small sauce pan with the zest and bring to a boil and then simmer for 5 minuets. Add about 2 tbls.water to make sure you have a total of 6 tbls. when finished. Remove from heat and let cool.
Sift together cake flour and potato starch 4 times. Set aside. Sift 1 c. sugar and set aside.
Separate room temperature eggs. Place yolks and the 1 whole egg in a large mixing bowl. Beat at medium speed for 2 minuets. Add the cup of sugar one tbls. at a time taking about 5 minuets to add. Scrape the sides of the bowl. Eggs should be light colored. Slowly add the oil in a slow stream while beating continues. Beat another minuet to make sure it is all combined well. Reduce the mixer speed to low. Add 6 tbls of the cooled lemon mixture. Gradually add the dry ingredients slowly while continuing to beat. Mix until the batter is smooth, about 30 seconds. Set aside.
Sift the 2/3 c. of sugar and set aside. Place egg whites in a large mixer bowl. Make sure the bowl and the whip is clean and dry. Beat at medium speed until frothy. Add salt and beat until soft peaks form. Add the sugar a tbls. at a time and beat until peaks firm about another minuet. With a wide spatula, fold 1/4 of the whites into the egg mixture to lighten, about 20 folds. Then add the rest of the whites and fold until whites have been incorporated, about 40 folds. Gently pour into a 10" tube pan that you have fitted with parchment paper on the bottom. Smooth the top. Bake 45 minuets until golden on top and it springs back to the touch. Immediately invert on a bottle to cool. When completely cool, run a knife around the edge of the pan and around the tube in center and unmold from the pan. Turn on a plate or wire rack and gently remove the parchment paper. Turn right side up and dust with 10x sugar or make a lemon glaze. |
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Number Of
Servings: |
Number Of
Servings:14-16 |
Preparation
Time: |
Preparation
Time:1 hour plus 45 min bake |
Personal
Notes: |
Personal
Notes: Hooray! This recipe actually came out perfect. Make sure you follow exactly, especially the beating times.
Enjoy
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