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Walnut Orange Passover Sponge Cake

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  • 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.
Posted to by "Joel W./Mirjam D." <> on Mar 10, 1994.