Victory Found for a Successful Passover Sponge Cake
Each year, Passover stirs up a mixture of emotions for me. While I relish the time with my family the many pain staking hours of preparations required as the Seder dinner host I can do without. Even more anxiety inducing is making a perfect Passover Sponge cake. I know that I am not alone with my fears. Those who have attempted this fated baking feat before have tales of woe to tell of leaden, or worse, flat cake disasters. Fear not, I am here to share with you my essential steps to making a great sponge cake. The ideal sponge cake should be feather light, airy, moist and tall. Having a good recipe, especially a Passover variation is essential. Once you have chosen your recipe, my most important tip for you is to remember to create the right “air” environment in the batter. Key to creating a perfectly light and moist sponge batter is to incorporate as much as air as you can into each stage of the baking process.
Be Speedy. Work quickly and efficiently to avoid over-working the batter. Over working it may result in a weighty and chewy cake when baked. Room temperature. Eggs must be at room temperature. Cold eggs do not whip quickly enough to incorporate enough air volume. (If in a hurry, place eggs in a bowl of warm water to bring them room temperature quickly.) No Grease: Never grease a tube pan before spooning in the batter. Perfect oven temperature is needed. Always preheat the oven to the correct temperature before baking. More importantly, know your oven. A good sponge cake should be cooked on the middle shelf of the oven and should cook no longer than 50 minutes at full temperature. You need to know your oven and have it at the correct temperature. I actually turn the oven off at 40 minutes then let it sit in the oven while the temperature cools down for another 25-30 minutes. Here is my Passover Sponge Cake recipe:
- 10 eggs, separated
- 1 cup Passover cake meal
- 6 tablespoons potato starch
- 1/8 teaspoon salt
- 1 1/2 cups sugar
- Zest from 1 orange
- 1/2 cup orange juice
- Heat oven to 350 degrees F.
- In a clean, large bowl, beat egg whites on medium-high speed to stiff peaks. I use my mixmaster and set it to beat egg whites.
- In a small bowl, hand whisk together the cake meal, potato starch and salt.
- In a second large bowl, on medium speed, beat sugar and egg yolks, until fully mixed which results in lemony in color, about 5 minutes. Beat in zest.
- Beat in the cake meal combination in three additions, alternating with 1/3 cup orange juice.
- Gently hand fold in beaten egg whites into the mixture.
- Spoon into an ungreased, 10-inch angel food cake/tube pan with feet.
- Bake at 350 degrees F for 40 minute.
- Turn off oven and leave for another 30 minutes.
- Remove from oven; immediately invert onto a baking rack and allow to cool completely. (I actually invert pan on top of wine bottle to allow ample air to enter the pan resulting in better cooling to prevent cake from falling in.)
- Run a serrated knife around edge of pan, and center tube. Remove cake from pan.
Other variations to the basic Passover Sponge Cake can be found in these recipes:
Chocolate Chip Sponge Cake – Passover The White House’s Apricot Sponge Roll Cake for Passover Passover Lemon Roll Contact us on our social channels and please share your #Passover #SpongeCake success with us. Tweet us @Kitchology @ Share this post on all of your favorite social channels too!
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