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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 
          oil
        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 
fit.

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 
or oil.

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. 

Serves 8-10

This recipe is from A Treasury of Jewish Holiday Baking by 
Marcy Goldman and has been reprinted with permission from 
the author. 

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