Walnut orange passover sponge cake

12 -14 servin

Ingredients

Quantity Ingredient
9 Eggs, separated
¼ teaspoon Salt
1 cup Plus
2 tablespoons Sugar
½ cup Matzoh cake meal
¼ cup Potato starch
1 teaspoon Vannilla
½ teaspoon Orange extract
1 Orange, zest (rind) of, finely minced

Directions

(source: Washington Post, march 31, 1993, food section) Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper. Place ina pregeated 375-degree oben and eimmediately olower heat to 325 degrees. Make until cake springs back to the touch, about 50 minutes. remove from over, let cool well berfore inverting/removing. (it helps toorun a flat knife around the edge to separate cake from pan.)

For the passover confectionrss' sugar: Place sugar and ptoata starch ina food processor and process unti lblended, about 3 minutes. Use as a garnish by sifting over cake lightly and arrange shreds of aorange peel on top.

(regular conf. sugar includes cornstarch, which is a by-product of corn, which most authorities forbid.) per serving: 258 cal, 8 gm protein, 38 gm carbs, 0 gm fat, 2 gm sat. fat 206 mb cholesterol, 97 mg sodium.

Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@...> on Mar 10, 1994.

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