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Oh, the joy of finding the perfect Pesach cake! This one is simple to make and holds up beautifully. Instead of finding a variety of successful recipes, I prefer to work with one basic recipe and change up the flavors. I’ve included some variations in the recipe below. Yields 1 tube pan
7 eggs, separated + 1 whole egg, room temperature, divided
1 and 1/2 cups sugar
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Heaven & Earth Lemon Juice)
2 cups blueberries + zest of 1 lemon
1 cup fresh cranberries + zest of 1 orange
1 cup chocolate chunks
1 cup sprinkles
1 and 1/2 – 2 cups Gefen Confectioners’ Sugar
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Heaven & Earth Lemon Juice)
1 tablespoon oil
1 tablespoon hot water
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Add the whole egg to the yolks.
In a stand mixer, beat the egg whites, gradually adding sugar, until soft peaks form.
In a small bowl, beat the whole egg and yolks with lemon juice. Slowly fold the yolks into the whites.
Sift potato starch into batter, one third at a time, folding gently after each addition. Gently fold in add-ins, if using.
Pour batter into an ungreased tube pan and bake for one hour and 10 minutes. Invert cake to cool.
If desired, make the glaze: Mix ingredients together, starting with one and a half cups confectioner’s sugar. Add more until you reach desired thickness. You don’t want it too runny. Spread over the cooled cake.
Photography by Saraizel Senderovitz
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Hi there – I don’t have a sponge cake pan and when I saw the picture to this recipe I thought great. The picture is of a cake baked in a loaf pan – as far as I can see. However, the recipe needs a sponge cake pan and I’m extremely disappointed.
Do you possibly have a sponge cake recipe that “goes” with the picture.
Looking forward to hearing from you.
B Geffen
It says at the send of the recipe a note that it can be baked in3 loaf pans