Cake: Sponge Cake, Pesah and Ordinary - pareve

Posted by : Ruth Heiges

In our family, it can't be Pesah without a sponge cake. The following is
copied from my mom, the sponge-cake queen of Erie, Pa.; original of unknown
provenance.

10 eggs, separated
1/3 cup matza cake flour } For non-Pesah version,  substitute 1/2 cup + 1/3
1/2 cup potato starch    } cup wheat flour; add 1/4 tsp baking powder.
pinch of salt
juice of 1 lemon
grated rind of 1 orange
1 cup sugar

Add sugar, lemon juice and orange rind to the yolks. Beat at medium speed.
Add cake flour and potato starch all at once at low speed.

In a separate bowl, beat whites to stiff peaks. Add salt. Gradually add
sugar, beating constantly.

Fold whites into batter. Pour into an ungreased tube pan at 350 F/170 C for
45-50 minutes. Remove from oven and invert pan until cooled.

NOTE: Can also be baked in a sheet pan (13x9x2"); probably for about 30
minutes. Check to see that top is golden brown and springs back when
touched. During baking, tread lightly and avoid opening the oven. This kind
of cake can *fall*. (It sinks, some, during cooling.)

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