RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cake: Sponge Cake, Pesah and Ordinary - pareve
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.)
