Side Pannel
Pineapple/nut Passover Sponge Cake
Pineapple/nut Passover Sponge Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes
Ingredients List
- 3/4 c Potato starch
- 1/4 c Cake meal
- 1/2 ts Ea. ginger & nutmeg
- 1/4 ts Salt
- 10 lg Eggs (use 4 yolks-10 whites)
- 2/3 c Superfine white sugar
- 1 1/2 ts Ea. minced lemon and orange>
- Zest from navel orange.
- 3 tb Frozen pineapple concentr.
- 1/2 c Blanched almonds
- 1 tb 10x sugar
Directions
Preheat oven to 325 F. Line the bottom of a 9" tube pan with a doughnut
shaped piece of wax paper, notching around the cun center circle every
inch. Do not grease pan. Sift first 4 ingreds. into a bowl. Set aside.
Separate eggs, droping 4 yolks into one mixing machine bowl and 10
whites into another. Using whisk attachment, beat egg whites on med.hi
speed until foamy. Turn speed up to high. Sprinkle in half the sugar and
beat until stiff and glossy.
Set bowl with yolks on machine. Beat until light. Sprinkle in remaining
sugar, zests and concentrate. Beat on high speed until well blended. Using
a wooden spoon, stir abt. a 1/2 c. of beaten whites into yolks. Then pour
all of yolk mixture over beaten egg whites. Fold in by hand in 12 sweeping
strokes. Sift dry ingreds. again over all and continue folding for another
12 strokes. Sprinkle and fold in nuts (another 12 strokes would suffice.)
Spoon into prepared pan, smoothing out top. Run a blunt knife around
sides to dispel any air bubbles. Bake in Center section of oven for 55 min.
Top should be lightly browned and toothpick, when inserted, should come out
clean.
Remove from oven and invert tube onto a 3-cup mason jar with a 1 1/2"
neck, or any convenient holder that will fit the tube. Cool for 1 1/2 hrs..
Gently unmold. Peel off wax paper. When completely cooled, fift
confectioner's sugar over. Cut with sharp serrated knife, or pull apart
servings with fork. Frances Prince's New Jewish Cuisine
shaped piece of wax paper, notching around the cun center circle every
inch. Do not grease pan. Sift first 4 ingreds. into a bowl. Set aside.
Separate eggs, droping 4 yolks into one mixing machine bowl and 10
whites into another. Using whisk attachment, beat egg whites on med.hi
speed until foamy. Turn speed up to high. Sprinkle in half the sugar and
beat until stiff and glossy.
Set bowl with yolks on machine. Beat until light. Sprinkle in remaining
sugar, zests and concentrate. Beat on high speed until well blended. Using
a wooden spoon, stir abt. a 1/2 c. of beaten whites into yolks. Then pour
all of yolk mixture over beaten egg whites. Fold in by hand in 12 sweeping
strokes. Sift dry ingreds. again over all and continue folding for another
12 strokes. Sprinkle and fold in nuts (another 12 strokes would suffice.)
Spoon into prepared pan, smoothing out top. Run a blunt knife around
sides to dispel any air bubbles. Bake in Center section of oven for 55 min.
Top should be lightly browned and toothpick, when inserted, should come out
clean.
Remove from oven and invert tube onto a 3-cup mason jar with a 1 1/2"
neck, or any convenient holder that will fit the tube. Cool for 1 1/2 hrs..
Gently unmold. Peel off wax paper. When completely cooled, fift
confectioner's sugar over. Cut with sharp serrated knife, or pull apart
servings with fork. Frances Prince's New Jewish Cuisine
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