Best Grandmas Passover Wine Cake Recipes

WINE CAKE WITH MACERATED STRAWBERRIES

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F.
• Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.
• With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
• Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
• Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.
• Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
• Macerate strawberries:
• While cake cools, gently stir together strawberries, wine, and sugar until sugar is dissolved, then let stand at least 30 minutes.
• Dust cake with Passover confectioners sugar and serve with strawberries.

GRANDMA CHAR'S PASSOVER SPONGE CAKE

Steps:

• Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
• Sift dry ingredients. Set aside.
• Beat egg whites until stiff but not dry.
• Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
• Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
• Increase temperature to 325 degrees and bake for 40-45 minutes.
• Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
• Serve with strawberries and whipped cream (optional).