Tuesday, April 14, 2009
Passover Sponge Cake
Now, this is more like it. The recipe comes from A Taste Of Tradition, Ruth Sirkis, 1972. In fact, I'd say this cake is everything a Passover cake could hope to be-light, sweet and quite plain. After all the heavy foods this week, it really hit the spot. Still, keep in mind that the cake is deceptively light and is still full of eggs and sugar. My sister once found that out the hard way as a child binging on Passover spongecake until she became quite ill. So moderation, OK?
Today was another of those days where I wanted to accomplish more than I was able to. Halfway through planting onions I realised that the world won't come crashing to a halt if I don't plant onions-so I planted one bag and then stopped. I'm headed to the hospital Friday and hopefully I'll get an answer soon for why I'm so terribly anemic. I keep thinking that being tired is something I can just will myself to overcome, but really I understand this isn't a matter of lacking stoicism. Man, I just want to plant my stupid onions and bake a cake now and then. Thankfully, this cake was a breeze with a hand mixer.
I really don't expect to be posting much over the next few days, and certainly not the weekend (Look, I know better than publishing anything post anesthesia-I have the post c-section missives at the other blog to back it up). In the meantime, do try this cake. Even if you don't celebrate Passover, it is a nice change from ordinary sponge cakes and could probably be adapted to use all potato starch for gluten free diets (haven't tried it, so try at your own risk).
This was so much better than that piece of( _____________insert favourite word for poop from Gourmet I baked and tossed yesterday.
You Will Need:
6 eggs at room temperature, separated
1/2 cup matzo meal
4 tablespoons potato starch
1/2 teaspoon salt
1 cup sugar
grated zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon salad oil
Preheat the oven to 350 degrees F. Lightly oil a 9 inch tube pan
Sift and measure the matzo meal and potato starch together. Set aside.
Place egg whites in a large bowl (I used a copper bowl)and the yolks in a medium bowl. Beat egg yolks with oil and lemon juice until very light in colour and thick.
Whip the egg white and salt until they form peaks and then VERY slowly-a tablespoon at a time, add the sugar. Beat until stiff but not dry. Fold the yolks into the whites carefully. Through a sieve, add the dry ingredients and carefully fold into the egg mixture. Fold in the grated zest.
Spoon into the pan without pressing. Bake about 40 minutes or until a toothpick comes out clean. Cool in pan on a rack. You do NOT need to hang or invert it.
Cool, and glaze if desired.