Passover Sponge Cake with Variations

Posted by Olga at recipegoldmine.com 3/21/2002 9:52 am

7 eggs, separated
1 cup granulated sugar
Juice of 1/2 lemon
1/2 cup potato starch
1/4 cup matzo meal

Beat egg yolks until light and fluffy. Add sugar and juice, and beat until blended.

Combine dry ingredients and stir into batter.

Beat egg whites until stiff and fold into batter. Bake in an ungreased 10-inch tube pan at 300 degrees F for 30 minutes, and then at 325 degrees F for 15 minutes. Invert and cool.

Passover Carrot Cake:

Prepare Passover Sponge Cake as directed, but fold in 1 cup grated carrots and 1/2 cup chopped walnuts when folding in egg whites.

Passover Mocha Cake:

Prepare Passover Sponge Cake as directed, but add 3 tablespoons instant coffee with dry ingredients. Ice with Passover Mocha Whipped Cream. Refrigerate.

Passover Mocha Whipped Cream:

1/2 pint whipping cream
2 teaspoons instant coffee
2 tablespoons granulated sugar

Combine all ingredients and whip until stiff. Do not over-beat.

Passover Chocolate Chip Cake:

Prepare Passover Sponge Cake as directed, but fold in 2 ounces grated bittersweet chocolate when folding in egg whites.

Passover Strawberry Shortcake:

Split baked Passover Sponge Cake fill with sweetened whipped cream and sliced strawberries. Top with sweetened whipped cream and whole berries.

Passover Date Nut Cake:

Prepare Passover Sponge Cake as directed, but add 2 cups dates, cut fine, 1/2 cup chopped nuts and 1 teaspoon cinnamon to batter.