OK, I lied — I told you last week that there would be no blog this week because of Passover. That’s because I was so fermisht by a 10-day visit to my daughter and her family in New Jersey that I got my dates confused. Obviously, this week is not the Passover holiday. I thought I had prepared and scheduled enough blogs ahead of time so that I wouldn’t have to do one today, which is my first day back home. But I miscalculated by a week.
So I hope you’re pleasantly surprised to receive another Passover recipe today. Next week there will be no blog because of Passover.
You may already have a favorite Passover sponge cake recipe, but if you don’t you may want to try this one. We tried several before settling on this one, which I like because it’s very light, fairly moist and slightly lemony. It also keeps very well, if you wrap it tightly in plastic.
If you don’t observe Passover, just skip this week’s recipe — no one in his or her right mind would make a Passover cake unless they had to!
A few important things to remember when you make a sponge cake: Make sure your tube pan is completely clean and dry before you pour in the batter. Don’t open the oven door until it’s time to take the cake out of the oven; the movement may cause the cake to fall. And don’t be tempted to bake the cake for less than the recommended baking time. The cake may look done, but if it’s a little underdone, it will break and fall out of the pan when you turn it upside down to cool.
1 cup matzo cake meal
¼ cup potato starch
1½ cups sugar
1 tsp. salt
½ cup vegetable oil
8 large or extra-large eggs at room temperature, separated
½ cup water
¼ cup lemon juice
1 Tbs. grated lemon rind
Preheat oven to 325 degrees.
Combine dry ingredients in a bowl. Make a well in the center and add the oil, egg yolks, water, lemon juice and rind, in the order named. Beat until very smooth, about 5 minutes at medium speed on electric mixer.
Beat egg whites until very, very stiff. Gradually fold egg whites into the yolk mixture very gently, until all traces of white are mixed in. Do not stir.
Pour into ungreased 10-inch tube pan. Bake for 70 minutes.
Invert tube pan on a large plate or flat surface. If the pan has no “feet” on the top rim, invert it so it rests on a bottle or funnel. Cool completely. Loosen the edges of the cake with a knife or spatula.
Serves 12 to 16