Difference between revisions of "Walnut Orange Passover Sponge Cake"
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* [[orange peel|orange zest]] | * [[orange peel|orange zest]] | ||
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# Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper. | # Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper. | ||
# Place in a preheated 375 °F oven and immediately lower heat to 325 °F. | # Place in a preheated 375 °F oven and immediately lower heat to 325 °F. | ||
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[[Category:Passover Desserts]] | [[Category:Passover Desserts]] | ||
| + | [[Category:Dessert Recipes]] | ||
| + | [[Category:Holiday Recipes]] | ||
[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 12:14, 28 June 2012
Ingredients
- 9 eggs
- ¼ tsp salt
- 18 tbsp sugar
- ½ cup matzoh meal
- ¼ cup potato starch
- 1 tsp vanilla
- ½ tsp orange extract
- orange zest
Procedures
- Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper.
- Place in a preheated 375 °F oven and immediately lower heat to 325 °F.
- Make until cake springs back to the touch, about 50 minutes.
- Remove from oven, let cool before inverting/removing.
Passover confectioners' sugar
- Place sugar and potato starch in a food processor and process until blended, about 3 minutes.
- Use as a garnish by sifting over cake lightly and arrange shreds of orange peel on top.
