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Citrus Sponge Cake
Sundays With Marlena Spieler
Here’s to Wonderful New Year ahead, with good health and happiness !
We welcomed the year amongst good friends and family with loads of food, fun and laughter. Our contribution was this cake.This Pesach cake dates back the 13th century, it is Kosher, rich and festive. We baked this to take to a party on New Years Eve. This cake has no oil or butter but 12 eggs, which when we read through the recipe thought was a bit much and very skeptical when the cake was baking in the oven too, but turned out soft, spongy and light and taste was citrusy and not eggy like we thought it would be.
Recipe: Citrus Sponge Cake
Ingredients
Eggs- 12, separated
Fine Sugar- 1 1/2 cups ( powder the sugar in a blender and then measure)
Fresh Orange Juice- 1/2 cup
Orange Zest- 3 T
Potato Flour- 1/2 cup,sifted
Matzo Flour- 3/4 cup, sifted
Salt – 1/2 tsp
Instructions
- Preheat the oven to 325.
- Whisk the egg yolks until they turn pale yellow and frothy.
- Whisk in the sugar, zest and orange juice.
- Slowly add the sifted flours, little at a time.
- In a clean bowl, whisk egg whites and salt until stiff.
- Fold the egg whites to the yolk and flour mixture and mix until they are mixed well.
- Pour the mixture into a 10 inch round pan (ungreased) and bake for 45 minutes or until a tooth pick inserted in the center comes out clean. After the cake cools, invert the cake to a serving plate and sprinkle powdered sugar if you like.
Quick Notes
Potato flour was not easily available in our neck of the woods. Our local supermarket had potato flakes which did not have any other added ingredients. We blended it a fine flour using our vitamix/blender We had Matzo meal at home and blended that to a fine flour as well.
Variations
We divided the batter into two round cake pans. One of the cakes, we allowed it to cool and spinkled with powdered sugar and orange zest. The other round cake was inverted into a serving platter. We added orange juice to store bought butter cream and whisked it well. we poured the icing over the cake, and decorated with butterflied oranges and sprinkles.
Cooking time (duration): 90
Dietary restriction: Kosher
Number of servings (yield): 8
Meal type: dessert
It looks good..and I love citrus, am actually addicted to lemons. I’ll have my baker husband try this one! Is it Kosher if your kitchen isn’t Kosher? I’d suggest you go over to the Kosher board at chowhound.com and ask…but then again..maybe not. lol!
That sounds like a winner.. I love citrus cakes too! Wonder if you could do the same using lemons?