Best Passover Yellow Cake Recipes

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PASSOVER YELLOW CAKE



Passover Yellow Cake image

Make and share this Passover Yellow Cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

8 large eggs, warmed
1/3 cup matzo meal (cake meal)
1/3 cup potato starch, not packed, plus extra for dusting the pan
3/4 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
1 tablespoon lemons, zest of or 1 tablespoon orange zest, finely minced
1 tablespoon lemon juice
3 tablespoons melted unsalted Passover margarine or 3 tablespoons oil

Steps:

  • Preheat oven to 350 degrees F. Generously grease a 10- inch springform pan or a 9 by 13- inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit.
  • Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely.
  • Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside.
  • Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous.
  • Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil.
  • Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1- 1/2 inches to 2- 1/2 inches high) but it is very flavorful and moist.

Nutrition Facts : Calories 231.7, Fat 9.3, SaturatedFat 2.3, Cholesterol 211.5, Sodium 197.8, Carbohydrate 29.1, Fiber 0.6, Sugar 19.6, Protein 7.3

SAFTA MIRIAM'S PASSOVER SEVEN LAYER CAKE



Safta Miriam's Passover Seven Layer Cake image

A no-bake kosher for Passover seven layer cake, with creamy chocolate, and Concord Grape Manischewitz soaked Matzo - you'll be looking forward to the end of the Seder for this one!

Provided by BSROSS

Categories     Desserts     Chocolate Dessert Recipes

Time 30m

Yield 16

Number Of Ingredients 8

3 ½ (1 ounce) squares bittersweet chocolate, chopped
½ cup margarine
1 cup superfine sugar
3 egg yolks
3 egg whites
8 matzo sheets
1 (750 milliliter) bottle concord grape wine
¼ cup finely chopped nuts

Steps:

  • Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.
  • Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.
  • Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 29.7 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 79.9 mg, Sugar 16.2 g

EASY PASSOVER CAKES



Easy Passover Cakes image

Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional cakes, along with some new, more tempting ideas.

Provided by Ruth Joseph

Categories     Cake     Dessert     Bake     Passover     Kosher for Passover     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

9 tablespoons Passover margarine or butter
2/3 cup superfine sugar
1 tablespoon vanilla sugar
4 organic free-range eggs
2/3 cup cake meal
2/3 cup potato flour
1 1/2 teaspoons Passover baking powder
a pinch of salt
3 tablespoons milk or water
6-8 tablespoons jam of your choice
superfine sugar, for dusting

Steps:

  • Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
  • In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
  • After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.

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