Best Passover Sponge Cake Plava Recipes
PASSOVER SPONGE CAKE
A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.
Provided by JANWEISBERGER
Categories Desserts Cakes Sponge Cake Recipes
Time 1h40m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
- In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
- Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 27.8 g, Cholesterol 117.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 36.6 mg, Sugar 21.9 g
PASSOVER SPONGECAKE WITH APPLES
Categories Cake Egg Fruit Dessert Bake Passover Apple Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Make batter:
- Sift cake meal with potato starch.
- Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick.
- Stir in zest and juice.
- Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
- Fold cake-meal mixture into yolk mixture, then fold in whites in 3 batches.
- Assemble cake:
- Stir together remaining tablespoon sugar and cinnamon.
- Spoon one third of batter into an ungreased 9-inch springform pan.
- Top with half of apple slices and sprinkle with half of cinnamon sugar. Repeat with half of remaining batter and remaining apples and cinnamon sugar. Gently spread remaining batter over apples, smoothing top.
- Bake cake in middle of oven until top is golden and firm and a tester comes out clean, about 1 hour. Cool in pan on a rack 10 minutes, then loosen edge with a knife and remove side of pan. Cool completely.
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