Cake: "I Can't Believe This is a Passover Cake" - pareve
Posted by : Lita Lotzkar
"I CAN'T BELIEVE THIS IS A PASSOVER CAKE" YELLOW CAKE
Technically, this recipe is a cross between a true sponge
cake, a classic genoise and a chiffon cake. I like it
because I do not have to separate the egg whites and yet I
get a well- textured cake. It is an exceedingly MOIST cake
that keep well and is a good foundation for fresh fruit,
pareve, Passover mousse, or a chocolate ganache topping.
Although the eggs are not separated you must treat them with
care. Another must is a good, stationary, electric
stationary mixer (e.g. such as a Kitchenaid, Rival or
Sunbeam) with a whisk or whip attachment that will properly
mount the warmed, whole eggs. "Are you sure this is a
Passover cake" is the reaction most people have on their
first bite of this flavorful cake. For people who loathe dry
cakes and think Passover cakes are suspect at best, this is
a must. A good cake to have if someone in your family has a
birthday during Passover.
8 large eggs, warmed
1/3 cup matzoh cake meal
1/3 cup potato starch, not packed
3/4 cup sugar
1 tablespoon Passover vanilla sugar
1/4 teaspoon salt
1 tablespoon lemon or orange zest, finely minced
1 tablespoon lemon juice
3 tablespoons melted, unsalted Passover margarine or
Extra Potato Starch for Dusting
Preheat oven to 350 F. Generously grease a ten inch
springform pan or a 9 by 13 inch rectangular pan. Dust with
potato starch and line bottom with parchment paper, cut to
Warm eggs (still in shells - do not open) by placing in a
bowl and covering with very hot water for 1-2 minutes (water
should be hot but not so hot as to crack eggs open and cook
them but hot enough to warm them up. Do not leave eggs in
water longer than 1-2 minutes). This is the most important
step. Do not omit it. Heat mixing bowl by filling with very
hot water and then dry completely.
Meanwhile, sift together cake meal and potato starch. Place
lemon juice and melted margarine in a small bowl together.
Set these ingredients aside.
Break warmed eggs into mixing bowl of an electric mixer
along with sugar, vanilla sugar, salt, and citrus zest.
Using whip attachment, beat on low speed just very briefly
just to combine ingredients. Then increase to high speed for
12 minutes. Batter will be extremely voluminous.
Pour batter into a very large mixing bowl. In a smaller bowl,
stir together the potato starch/matzoh cake meal mixture,
combining well. Then fold this mixture into egg batter,
folding gently to combine but taking care not to deflate the
mixture unduly (some deflation is impossible to avoid).
Gently drizzle and fold in lemon juice and melted margarine
Pour batter into prepared pan. Bake 30-35 minutes until cake
is set in centre or until cake seems just firm when lightly
touched. Cool well before removing.
Note: This is not a high cake (anywhere from 1 1/2 inches to
2 1/2 inches high) but it is very flavorful and moist.
This recipe is from A Treasury of Jewish Holiday Baking by
Marcy Goldman and has been reprinted with permission from
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