Just Baked

April 04, 2010

12 Egg Sponge Cake - Day Seven of Passover Recipes


So, this cake is the last Passover recipe I'm making - this year, anyway. Yes, I still have a couple more stashed away to try out next year. I enjoyed making, if not eating, most of these dishes (kugel...), and will definitely make several of them again (matzo ball soup, fruit chews...)

About the cake. It was pretty, and smelled nice, but even though I thought my gentle folding of the egg whites in to the batter was thorough, I must have missed some spots. There was a thin layer of really heavy, think, wet cake at the bottom in parts. Oops. The top part, especially the outer crust, was tasty, and reminded me of an angel food cake.

Ok, let's get a move on, I want to get back to baking with real flour!



INGREDIENTS
12 large eggs
1 1/3 cup potato flour
2 1/3 cup sugar
1 lemon - juice and zested rind

Preheat oven to 300.

Separate eggs.



Beat whites stiff.


Beat yolks well.

Add sugar and lemon to yolks. Beat thoroughly.



Add potato flour and beat again.



Fold in beaten egg whites gently.


Bake in un-greased springform pan, 40 - 50 minutes.


Yeah woo the cake is done party time!

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Honey Never Spoils by Temma Hankin is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.