Passover: Make matzo meal your friend!

Passover is always the pleasure of sharing the Seder with friends and loved ones but does not necessarily stand out for its irresistible desserts. Still, it does not have to be so.

Egg whites most often come to the rescue to impart  Passover desserts with the lightness that would usually be provided by a leavening agent. This is true for this delicious and airy Orange Sponge Cake provided by The Gourmet Jewish Cook.

You’ll need:
1/2 cup matzo cake meal
1/2 cup potato starch
1/2 tsp. salt
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
Zest of 1 orange and 1 lemon
1 cup granulated sugar
1/4 cup canola oil
6 eggs, separated

Position a rack in the lower third of oven and preheat to 325 degrees F/160 degrees C.

Sift together the matza cake meal, potato starch and salt; set aside.

In a small bowl, whisk together the orange juice, lemon juice and the zests; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together 3/4 cup of the sugar and the oil on medium speed until combined, about 1 minute. Add the egg yolks one at a time, beating well after each addition. Mixture should be light yellow and fluffy.

Reduce the speed to low and add the matza mixture in three additions, alternating with the orange juice mixture and beginning and ending with the matza. Beat each addition just until incorporated, then beat for 1 minute more. Remove the bowl from the mixer and set aside.

In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form, 2 to 3 minutes. Add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Using a rubber spatula, gently fold the whites into the egg yolk mixture just until combined.

Pour the batter into an angel food cake pan. (We’re always looking for diminutive desserts here at SWEETTABLESCAPES, so we also baked this in a mini bundt cake pan – reduce baking time by  15/20 minutes). Bake until the cake is golden brown and springs back when touched in the center, and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Immediately invert the pan onto its feet or the neck of a wine bottle and let cool completely. Run a thin-bladed knife around the outer sides of the pan and around the inside of the tube to loosen the cake. Invert the pan onto a cake plate and lift off the pan.

Makes 10 servings.

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