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Bake this cake while you’re hanging around the kitchen anyway and don’t forget to set a timer each time you change the temperature. Also, take care not to slam the oven door when you close it. All this effort will result in a wonderful sponge cake!
10 eggs, separated
2 tablespoons oil
1 teaspoon Gefen Vanilla Extract
juice of 1 lemon
1 cup sugar
1 cup Gefen Potato Starch
Preheat oven to 250 degrees Fahrenheit.
Beat egg whites until stiff; set aside. Beat yolks 10 minutes; add oil, vanilla, lemon juice, then sugar. Gradually add potato starch while mixing. Gently fold yolk mixture into whites.
Pour batter into an ungreased tube pan. Bake at 250 degrees for 10 minutes; raise oven temperature to 300 degrees for half an hour, 325 degrees for 15 minutes, then 350 degrees for 25 minutes.
Remove from oven and immediately invert over a soda or wine bottle and allow to cool completely.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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After spending almost two hours following your instructions exactly, when I inverted the cake pan the cake plopped out immediately and flattened.
I followed the recipe exactly and it burnt with 15 min left to spare.