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The I-Canít-Believe-This-Is-Kosher-For-Passover Sponge Cake

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Posted on 2008-04-07

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The I-Canít-Believe-This-Is-Kosher-For-Passover Sponge Cake 16841 views
0.64 avg rating
22 votes

Servings: 8-10

If you think all Passover cakes have to be bone dry, youíre in for a moist surprise with this yellow cake. The perfect birthday cake recipe - or finale for your seder meal.


8 large eggs
1/3 cup potato starch
1/3 cup matzoh cake meal
2/3 cup sugar
1 T vanilla sugar
1 T lemon juice
1 T lemon zest
3 T melted margarine


Grease 9 x 13-inch pyrex or metal baking dish. Dust with potato starch and line the bottom with baking paper.

Warm the eggs by covering them with hot (not boiling) water for 2 minutes. Don't let the eggs crack. Likewise, heat the mixing bowl by swishing with very hot water, then dry thoroughly.

Break warmed eggs into mixing bowl. Add sugar, vanilla sugar, and zest. Beat on low speed just until ingredients have combined, then increase the speed to high for 12 minutes. Batter will be voluminous and frothy.

Sift together cake meal and potato starch and fold into egg batter. Be careful not to deflate the mixture too much. Mix juice and melted margarine in a separate bowl and gently fold into batter.

Pour batter into prepared pan and bake for 30 minutes or until cake is set in the center. The cake will not be particularly high (less than 2 inches), but will be deliciously moist!



that sounds good
bitch on 2008-11-21
there is no temperature to cook it at.... ?????
Lindsay on 2010-03-28

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