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Ingredients: 8 large Eggs; warmed 1/3 Cup(s) Matzoh cake meal 1/3 Cup(s) Potato starch; not packed 3/4 Cup(s) Sugar 1 Tablespoon(s) Passover vanilla sugar 1/4 Teaspoon(s) Salt 1 Tablespoon(s) Lemon or orange zest; finely minced 1 Tablespoon(s) Lemon juice 3 Tablespoon(s) Melted; unsalted Passover margarine or oil Directions: 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
Check some related videos Similar recipes: Kentucky pecan cake Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 Caramel-glazed walnut cake-gateau grenoblois FOR CAKE: Preheat oven to 350F. Butter 9-inch diameter springform pan. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Finely grind bread in processor. Spread on baking sheet. Bake until golden, stirring occasionally, about 10 mi Erbsenpuree (yellow split-pea puree) Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 ho Snickerdoodle coffee cake Mix: • 1 ? cups flour • 2 ? t. baking powder • ? cup sugar • ? t. salt • ? cup margarine Beat and add into above mixture: • 1 egg • ? cup milk Sprinkle following on top: • ? cup sugar • 1 t. cinnamon • 1T. oleo Bake in a square pan for 30 minutes at 350 d "chicken breasts with bourbon" Place chicken breasts side by side in a buttered casserole dish. Season with salt, pepper, garlic powder, etc. to your taste. Pour the soup (undiluted) over the top of chicken. Sprinkle with the grated butter, cheese, and stuffing. Drizzle the Overnight coffee cake Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top Anglesey cake - cacen sir fon Cream the butter and sugar until light and fluffy. Beat in the egg and stir in the treacle. Sift the flour, ginger, spice and salt together and stir into the creamed mixture. Dissolve the bicarbonate of soda in the milk and stir into the cake mixt Heavenly orange cake To make the orange cream: in a food processor puree the cottage cheese until completely smooth (about 4 minutes; stop frequently to scrape down the sides of the container). Transfer to a small bowl. Lightly whisk in the yogurt and orange-juice con Apple streusel cake Preheat the oven to 350F degrees. Grease and flour a 13x9-inch pan. In a large bowl, combine all the ingredients except nuts, apples, the 2 tablespoons flour, the 2 tablespoons butter, the 5 tablespoons sugar, and the 1 teaspoon cinnamon. Mix, at Chiffon cake Sift together dry ingredients. Add rest of ingredients to egg whites. Whip egg whites and sugar to soft peaks. Fold into batter. Pour batter into greased and floured springform pan. Bake 325F until center springs back. Cool. can be frozen. "foolproof" sourdough starter From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Fri, 19 Apr 1996 18:40:49 -0400 Mix the milk and yogurt together in a glass, pottery or plastic container.(NOT metal) Keep a lid on it, but don't seal it. (sealed starters have been Carrot pecan cake icing While at room temperature, blend together butter and cream cheese. Slowly blend in confectioners sugar; add vanilla., coconut and pecans. Mixing well. Frost the cake. Orange-rhubarb breakfast cake Preheat the oven to 350 degrees. Lightly butter a 13x9x2-inch baking pan. In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the 7-up cake Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add flour, lemon extract, and 7-up®; mix well. Pour into greased angel food (or bundt) pan. Bake 325F for 1 hour and 15 minutes or until done. Sprinkle Mimi's pound cake Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about 50 minutes. Mrs. Charles E. Phillips Cola cake frosting To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve. Almond butter christmas cake Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and r Aargau (carrot cake) The Story: The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry. In this area, the carrot is the Queen of all vegetables and it has attributes which allow it to be used everyw Holiday cream cheese pound cake For Pound Cake Beat cream cheese and butter in large bowl until smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla. Using clean beaters, beat egg Yellow hell (mango marinade) Puree the mango, chili pepper, rum, and the hot sauce in a blender or food processor. Combine the mango puree with the garlic, ginger, coconut, coriander, and cumin in a heavy nonreactive pot and bring to a boil. reduce the heat and simmer for Ann kathleen mckay's strawberry cake a la dacquoise Cut one of the two 9-inch genoise in two. These "half-layers" will be the top two layers of the cake. The whole genoise will be the bottom. Sprinkle each of the three genoise layers lightly with 2 tablespoons of Framboise. Flavor 2 c Mary's fruit cocktail cake Sift together all dry ingredients except walnuts and brown sugar and set aside. Beat eggs in bowl till thick and lemon colored and add fruit cocktail. Stir in dry ingredients, mix toughly. Pour into greased and floured 11”x13” pan. Top with chopped walnut Mom's coffee cake Preheat oven to 350 degrees Put the eggs in a cup and add enough milk to equal 2 cups Combine flour, sugar and shortening. Mix to make crumbs. Set aside handful of the crumbs. Add baking powder, and egg/milk mixture. Beat until smooth. Pour into baking pa Hummingbird cake 1) Pre-heat oven to 350 degrees. 2) Spray two 9-inch non-stick cake pans with Pam. 3) Combine dry ingredients in a large bowl. 4) Stir in eggs, oil, and vanilla, blending well. 5) Add pineapple, banana and pecans. 6) Spoon batter into prepared pans. 7) Ba Lemon meringue cake Mix strawberries and 1/2 cup sugar. Cover and refrigerate until serving time. Heat oven to 350 degrees. Spray square pan, 9X9X2 inches, with nonstick cooking spray. Beat flour, 1 cup sugar, margarine, milk, baking powder, lemon peel, vanilla, sa "day at the beach" chicken (from the Kitchen of Doom) Mix the dressing and the Dale's, and let the mix chill in the fridge while you skin the chicken breasts. (My bow to the Fat Police-) Rub the chicken with seasoned salt, pepper, and the Roasting mix to taste. When th "taco ring" Cook meat, drain, add taco seasoning and cook until liquid is absorbed. Add cheese. Arrange crescent rolls on a flat baking stone in a circle with bases overlapping in center and points to the outside - (unroll the crescent rolls and place the poi Angel food cake and marinated peaches Combine first 4 ingredients in a bowl; toss lightly. Cover and marinate in refrigerator 30 minutes to 4 hours. Serve over angel food cake. Serving Size: 1/2 cup peach mixture and 1 slice cake Source: "Cooking Light, June 1997, p.145" Copy 1-2-3-4 cake Cream butter until fluffy. Add sugar and cream well. Add eggs one at a time. Beat well. Sift flour, baking powder and salt together. Add alternating with milk ending with flour. Beat on low speed. Add vanilla. Pour into greased, floured pans. Anita's "hot salsa" In saucepan boil tomatoes and peppers. Drain water and remove skin from tomatoes. put in blender with remaining ingredients and blend for a minute or until smooth, unless you prefer your salsa chunky. Serve with tortilla chips. Makes great &quo "chill out" chili Cook meat, onion & garlic in oil in large saucepan/dutch oven, stirring frequently, just til meat loses pink color, about 8-10min. Sprinkle chili powder, cumin, oregano & salt over meat; mix well to coat evenly. Add remaining ingredients e 14 carat gold cake Preheat oven to 350 degrees. Grease and flour three 9" round baking pans. Mix together flour, baking powder, cinnamon, sugar, baking soda and salt in large mixing bowl. Set aside. Assemble electric blender. Put 1/2 cup walnuts in blender cont Brown sugar pound cake #3 Beat together sugar and butter until light and fluffy. Add eggs one at a time beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt and stir into creamed mixture. Pour into greased and floured 9x5x3-inch loaf pan. B All-white cake Mixer the whole thing in the order of the list. Bake for about 30 mins at medium. Note : the cake can be frosted in the usual way. Also, it can be cut up, and used as a basis for Petit Fours. "fruit salad" salad smoothie Combine everything in blender except ice and cinnamon. With blender running, add ice cubes one at a time. Divide Smoothie into 4 chilled glasses and sprinkle with cinnamon. #10 cake 1. Mix 1 minute. 2. Grease and flour bundt pan. 3. Bake 350 for 40-45 minutes. Icing: 4. Mix and frost while warm. Wild mushroom and veal terrine with roasted yellow pepper coulis Make the terrine: In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mu Warm soft chocolate cake (juliette's) Preheat oven to 450F . Butter four 4 oz molds with 1 T of the butter. Dust each mold with 1 tsp of flour, tapping out excess, then put on a baking sheet. Put chocolate and the remaining 8 T of butter into the top of a double boiler set over a pan of simm "instant" chocolate mousse Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue proces Grandma's current pound cake Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add re Coffee crumb cake Sift all dry ingredients together, except soda and baking powder. Cut shortening until mixture resembles coarse corn meal. Reserve .5 cup of this mixture for topping. To remainder, add soda and baking powder and mix thoroughly with a fork. Beat egg, add c Apple cinnamon cake Preheat oven to 350 degrees. Beat 1.5 c white sugar with butter, vanilla extract, and cream cheese until blended. Add eggs, beat again. Combine flour, baking powder, and salt. Add to wet mixture. Stir together the rest of the sugar with the cinnamon. Spri "frank's place" crawfish etouff'ee 1. Melt butter in a large saucepan over low heat; remove from heat and stir in flour until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and green onions, celery and garlic; co "baking the best muffins" * measure ingredients carefully and mix just enough to moisten. Don't worry if the batter still has a few lumps. Overbeating can make muffins tough. * If you don't have a nonstick muffin pan, a spritz of nonstick cooking spray in the pan All-chocolate blackout cake 1. Preheat the oven to 375 F. Butter and lightly flour two 8-inch round cake pans. 2. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. 3. Combine the chocolate and milk in a small saucepan over mediu Sm cake pockets Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For "whatsits" Preheat the oven to 250°. Lightly butter a baking sheet. In a medium-size bowl beat the egg whites until they are stiff but not dry. Gradually add the brown sugar, stirring after each addition. Place the nuts on a sheet of waxed paper, sprinkle wi "forgotten" minestrone In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 mi Dump cake Grease 9X13 inch pan, layer ingredients in order listed. Drizzle melted butter over the top evenly. Bake at 325 degree for 70 minutes. Cool Lemon yogurt pound cake Preheat oven to 350F. In a bowl, combine the sugar and shortening. Beat in eggs, then mix in remaining ingredients. Pour into greased and floured tube pans or 8x4 inch loaf pans. Bake for 45-55 minutes, or until a wooden toothpick inserted comes out clean