I Can't Believe This Is A Passover Cake Yellow Cake
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I Can't Believe This Is A Passover Cake Yellow Cake
  Passover    Cakes  
Last updated 6/12/2012 1:03:06 AM. Recipe ID 26847. Report a problem with this recipe.
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      Title: "i can't believe this is a passover cake" yellow cake
 Categories: None
      Yield: 1 Servings
 
      8 lg Eggs; warmed
    1/3 c  Matzoh cake meal
    1/3 c  Potato starch; not packed
    3/4 c  Sugar
      1 tb Passover vanilla sugar
    1/4 ts Salt
      1 tb Lemon or orange zest; finely
           -minced
      1 tb Lemon juice
      3 tb Melted; unsalted Passover
           -margarine or oil
           Extra Potato Starch for
           -Dusting
 
  Technically, this recipe is a cross between a true sponge cake, a
  classic genoise and a chiffon cake. I like it because I do not have
  to separate the egg whites and yet I get a well- textured cake. It is
  an exceedingly MOIST cake that keep well and is a good foundation for
  fresh fruit, pareve, Passover mousse, or a chocolate ganache topping.
  Although the eggs are not separated you must treat them with care.
  Another must is a good, stationary, electric stationary mixer (e.g.
  such as a Kitchenaid, Rival or Sunbeam) with a whisk or whip
  attachment that will properly mount the warmed, whole eggs. "Are you
  sure this is a Passover cake" is the reaction most people have on
  their first bite of this flavorful cake. For people who loathe dry
  cakes and think Passover cakes are suspect at best, this is a must. A
  good cake to have if someone in your family has a birthday during
  Passover.
  
  Preheat oven to 350 F. Generously grease a ten 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.
  
  Serves 8-10
  




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Recipe ID 26847 (Apr 03, 2005)

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