Basic Eight Egg Sponge Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Source: JCN - Gil Marks Cake: 8 large eggs, separated 1 1/4 cups granulated sugar 2 tablespoons orange juice 2 tablespoons lemon juice 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1 cup potato starch or 1 cup minus 1 tablespoon matza cake meal, sifted (or 1/2 cup potato starch and 1/2 cup matza meal) 1. Preheat oven to 325 degrees. If desired, lightly grease bottom (not sides) of a 10-inch tube pan. 2. Beat egg yolks, 2 egg whites, and sugar until pale and creamy (10 to 15 minutes) Stir in juice and rind Stir in potato starch or matza meal. (Stir in any additions before folding in egg whites.) 3. Beat remaining egg whites until stiff, but not dry. Fold into yolk mixture. Pour into tube pan. Tap to remove air bubbles. 4. Place on lowest shelf of oven and bake until the cake springs back when lightly touched (about 1 hour). Invert pan onto a bottle and cool completely. ALTERNATIVES: Substitute 1/4 cup sweet wine for juices. Streusel-Topped Sponge Cake: Combine 2/3 cup matza meal (not cake meal), 1/2 cup light brown sugar, and 1 teaspoon cinnamon; cut in 1/4 cup (1/2 stick) cold butter or margarine to produce coarse crumbs; and sprinkle evenly over top of unbaked cake. VARIATIONS: Chocolate Chip Sponge Cake: Stir in 2 ounces chocolate chips or grated chocolate.
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