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Passover Sponge Cake


Vivienne Kalman


Food Editor's Notes:  This is my mother's famous Passover sponge cake.  She makes about eight of these for the family before the holiday begins.  We have it for dessert at the seder, along with fresh strawberries, and snack on the leftovers all week.




6 extra large eggs, separated

1 extra large egg, whole

1 1/2 cups sugar

3/4 cup cake meal, sifted

1/4 cup potato starch, sifted

1/4 cup orange juice


1.  Preheat the ove to 325 degrees.  Have ready a 10-inch tube pan and a long-necked bottle on which to invert it after baking.


2.  Beat egg yolks and whole egg together for 1 minute.


3.  Gradually add 1 cup sugar while beating until thick and lemon-colored, about 10 minutes.


4.  In another large bowl, beat egg whites until foamy.


5.  Slowly add remaining 1/2 cup sugar.  Continue to beat until stiff, but not dry.  This can take up to 10-15 minutes, depending on the mixer, the temperature, or the eggs.


6.  Combine sifted cake meal and starch in a separate bowl.


7.  Add the orange juice and dry ingredients alternately to the yolk mixture.  Do not beat.  Fold gently until thoroughly mixed.


8.  Spoon the yolk batter into the stiff egg whites.  Fold until thoroughly mixed.


9.  Bake in the tube pan (ungreased) for 45-50 minutes.  Test after 45 minutes.


10.  Invert the pan over the bottle until thoroughly cool, about 2 hours.


Vivienne Kalman is the Food Editor's mother and a sponge cake maven.


Passover Sponge Cake



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