Passover Sponge Cake Food

PASSOVER CHOCOLATE SPONGE CAKE

Steps:

• Melt chocolate in top of double boiler; set aside.
• Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
• Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

PASSOVER SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
• In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
• Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

LEMON SPONGE CAKE WITH GLAZED STRAWBERRIES

Steps:

• Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
• In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
• Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.
• Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.
• In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

PASSOVER SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and dry the mixer bowl and the whisk attachment.
• Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.
• Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.

SEVEN LAYER CAKE FOR PASSOVER

Steps:

• To make the sponge:
• Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment.
• Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes.
• The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest.
• Sift the dry ingredients over the egg foam.
• Very gently, but thoroughly, fold the dry ingredients into the egg foam.
• Pour the batter into one of the prepared pans and spread evenly with a spatula.
• Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer.
• To make the buttercream:
• In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started.
• Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick.
• Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes.
• Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla.
• The buttercream will be smooth and glossy.
• Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste.
• To the remaining buttercream, add the melted chocolate.
• If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth.
• To make the soaking syrup:
• In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved.
• Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long).
• Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy.
• Spread a thin layer of the poppy seed buttercream over the soaked layer.
• Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack.
• If your layers need squaring up, just trim them with a sharp serrated bread knife.
• Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer.
• It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside.
• Take a small blob of buttercream on the end of your spatula,
• and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well.
• You will end up with rough stripes all over the cake, which gives the cake some texture.
• Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings.

LEMON POPPY SEED PASSOVER SPONGE CAKE

Steps:

• For the cake:.
• Preheat the oven to 325°F.
• In the bowl of an electric mixer, combine the egg yolks and 1 cup of the sugar. Start the mixer on low speed and gradually increase to high speed. Beat until the mixture is thick, moussy and pale yellow, about 8 minutes. Beat in the lemon zest, lemon juice and poppy seeds.
• Sift the matzah meal cake flour and potato starch over the yolk mixture, but don't mix.
• Place the egg whites in a clean mixing bowl. Beat on low speed until frothy, about 2 minutes. Add the cream of tartar and salt. Increase the speed to medium and beat for 2 more minutes. Increase the speed to high and add the remaining sugar gradually over 4 minutes.
• Whisk the egg yolk-matzah mixture just to mix. Gently fold the whites into the yolk mixture.
• Spoon the batter into an ungreased 10" tube pan. Bake 50 to 60 minutes, until the cakeis browned and springy to the touch.
• Immediately invert the pan on th eneck of a bottle until the cake is completely cool. Slide a knife around the pan and unmold the cake onto a round platter.
• For the glaze:.
• Sift the confectioner's sugar into a mixing bowl. Add the lemon juice and zest and whisk to mix. The glaze should be thick but pourable. Adjust the consistancy by adding lemon juice if it is too thick and confectioner's suger if it is too thin. Spoon the glaze over the cake. When you are ready to serve, use a serrated knife to cut the cake.

PASSOVER LEMON SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
• Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
• Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
• Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

PASSOVER SPONGECAKE WITH APPLES

Steps:

• Preheat oven to 325°F.
• Make batter:
• Sift cake meal with potato starch.
• Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.
• Stir in zest and juice.
• Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
• Fold cake-meal mixture into yolk mixture, then fold in whites in 3 batches.
• Assemble cake:
• Stir together remaining tablespoon sugar and cinnamon.
• Spoon one third of batter into an ungreased 9-inch springform pan.
• Top with half of apple slices and sprinkle with half of cinnamon sugar. Repeat with half of remaining batter and remaining apples and cinnamon sugar. Gently spread remaining batter over apples, smoothing top.
• Bake cake in middle of oven until top is golden and firm and a tester comes out clean, about 1 hour. Cool in pan on a rack 10 minutes, then loosen edge with a knife and remove side of pan. Cool completely.

PASSOVER ALMOND SPONGE CAKE (BERT GREENE)

Steps:

• Preheat oven to 350 degrees. Butter a 9" springform pan and line the bottom with parchment paper. Then butter the paper and flour the pan.
• Beat egg whites in large bowl of an electric mixer until fluffy. Sprinkle with salt and beat until stiff. Add the egg yolks one at a time, beating well after each addition.
• Combine the ground almonds, sugar, and matzo meal. Gradually add this to the egg mixture. Add the brandy and 2 tablespoons of the amaretto.
• Pour batter into prepared pan and bake at 350 degrees until firm to the touch, about 1-1/4 hours. Cool completely in the pan.
• Remove sides of pan and sprinkle with remaining 4 tablespoons amaretto.

AUNT IDA'S PASSOVER SPONGE CAKE

Steps:

• Sift cake meal and potato starch together and set aside.
• Add oil and vanilla to egg yolks.
• Add sugar and salt while beating.
• Continuing to beat, add orange juice alternately with sifted dry ingredients.
• Beat some more until creamy.
• Beat egg whites until stiff, and fold into egg yolk mixture.
• Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F.
• for 50-60 minutes.
• (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won't collapse!).

ONE BOWL PASSOVER SPONGE CAKE

Steps:

• In a large mixing bowl, beat the egg whites at low speed for about 1 minute, until the whites are loose and have begun to foam. Increase speed of mixer to high; gradually add the sugar and continue beating for at least 5 minutes.
• Add the yoks and lemon juice, continue beating. Sift the cake meal with the potato starch; add to the mixing bowl. Beat until thoroughly blended.
• Turn the batter into an ungreased 10-inch tube pan and bake in a preheated 350 degree oven for 1 hour and 10 minutes.
• Invert to cool for at least 1 hour.
• Serving suggestions: This may be served plain, frosted, with a sauce, or topped with whipped cream and fruit. If this or any sponge cake should get stale, use it for Passover French Toast or cut it into1 inch slices and toast until golden and serve hot with chocolate sauce or ice cream. You can sandwich ice cream between slices and serve with a heated sauce.