Cake: Lemon Poppyseed Sponge - pareve

Posted by : Karen Selwyn

This recipe is from a yet-to-be-published cookbook, HIGH-FLAVOR, LOW-FAT
JEWISH COOKING, which will be available in September 2001. The author,
Steven Raichlen, had the following comments about the recipe: "This
tangy sponge cake is one of my favorite Passover desserts. The key to
making a light sponge cake is to beat as much air as possible into the
egg yolks and whites. Don't over-beat the whites, however, or the cake
will collapse."


Karen Selwyn

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Lemon Poppyseed Passover Sponge Cake

Note: If you can't find matzo meal cake flour, simply place matzo meal
in a blender and grind to a fine powder.

5 egg yolks
1 1/2 cups sugar
Grated zest of 2 lemons (about 1 tablespoon)
1/2 cup fresh lemon juice
1/2 cup poppy seeds
1 cup matzo meal cake flour
3 tablespoons potato starch 
10 egg whites
1 teaspoon cream of tartar 
1/8 teaspoon salt
1 cup confectioners' sugar

1 10-inch angel food cake (tube) pan

Preheat oven to 325 degrees. Combine the egg yolks and 1 cup sugar in
the bowl of an electric mixer and beat until thick, mousse-like and pale
yellow, about 8 minutes. (Start the mixer on low speed and gradually
increase it to medium, then high. When the mixture is the proper
consistency, it will fall from a raised whisk in a thick ribbon.) Beat
in the lemon zest, lemon juice and poppy seeds.

Sift the cake flour and potato starch over the yolk mixture and gently
fold to mix.

Place the egg whites in a clean mixer bowl. Beat at low speed until
frothy, 2 minutes. Add the cream of tartar and salt. Increase the mixer
speed to medium and beat for 2 minutes. Increase the speed to high and
continue beating the whites until firm and glossy, but not dry, about 4
minutes more. Gradually sprinkle the remaining 1/2 cup sugar into the
whites as they stiffen.

Gently fold the whites into the yolk mixture and spoon the batter into
the ungreased cake pan.

Bake the sponge cake for 50 to 60 minutes, until the top is browned and
springy and the cake is baked through. (Test it by inserting a slender
skewer; it should come out clean.)

Invert the pan and let the cake cool completely before unmolding onto a
round platter. Sift the confectioners' sugar over the cake. Cut using a
serrated knife. 

Serves 12.

Future Source: High-Flavor, Low-Fat Jewish Cooking 

Current Source: "A heart-healthy Passover menu"
                 MIAMI HERALD (on-line edition), 3/30/99

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