Walnut Orange Passover Sponge Cake

Ingredients & Directions


9 Eggs, separated
1/4 ts Salt
1 c Plus
2 tb Sugar
1/2 c Matzoh cake meal
1/4 c Potato starch
1 ts Vannilla
1/2 ts Orange extract
1 Orange, zest (rind) of,
-finely minced

(source: Washington Post, march 31, 1993, food section)

Spoon batter into a 10-inch tube pan lined in the bottom with baking
parchment or greased brown paper. Place ina pregeated 375-degree oben and
eimmediately olower heat to 325 degrees. Make until cake springs back to
the touch, about 50 minutes. remove from over, let cool well berfore
inverting/removing. (it helps toorun a flat knife around the edge to
separate cake from pan.)

For the passover confectionrss’ sugar: Place sugar and ptoata starch ina
food processor and process unti lblended, about 3 minutes. Use as a garnish
by sifting over cake lightly and arrange shreds of aorange peel on top.
(regular conf. sugar includes cornstarch, which is a by-product of corn,
which most authorities forbid.) per serving: 258 cal, 8 gm protein, 38 gm
carbs, 0 gm fat, 2 gm sat. fat 206 mb cholesterol, 97 mg sodium.


Yields
12 -14 servin

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