How to make Passover Sponge Cake With Apples
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Have ready a 9-inch springform pan; do not grease it.
- Sift cake meal with potato starch into a bowl. Beat egg yolks in a large bowl with an electric mixer. Beat in ½ cup sugar. Whip at high speed about 5 minutes or until mixture is pale and very thick. Stir in lemon juice and zest.
- In another large clean bowl, beat egg whites and salt with a mixer until soft peaks form. Gradually beat in remaining ¼ cup sugar. Beat at high speed until whites are stiff and shiny but not dry.
- Fold cake meal mixture into yolks. Lightly fold in whites in 3 batches, just until batter is blended.
- Lightly spoon about one third of the batter in prepared pan. Gently cover with half the apples. Sprinkle them with 2½ teaspoons cinnamon mixture. Top with half the remaining batter, then with the remaining apples, and sprinkle them with the remaining cinnamon mixture. Spoon remaining batter over apples and spread gently.
- Bake about 1 hour or until top is firm and a cake tester inserted in cake's center comes out clean. Cool in pan on a rack 10 minutes. Run a metal spatula carefully around cake. Remove sides of pan. Cool completely. (Cake can be kept, covered, 2 days in refrigerator.)
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