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A savory side dish topped with melt-in-your-mouth pastrami.
7 eggs, separated
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon black pepper, or to taste
1/2 cup oil
1/2 cup water
1 and 1/2 tablespoons fresh lemon juice
2 cups Glicks Flour
3 teaspoons Haddar Baking Powder
1 onion, sautéed
1 can Gefen Tomato Sauce or 1/2 large can tomato paste diluted with 2 times that amount water
2 tablespoons Gefen Honey
2 tablespoons Haddar Brown Sugar
1 diced sweet apple or 1/4 – 1/2 cup raisins
1 teaspoon lemon juice
1 tablespoon vinegar
1/2 – 1 pound (1/4 – 1/2 kilogram) pastrami or corned beef, cut into strips
Beat the egg whites with the sugar. Combine the yolks with the rest of the ingredients.
Fold together with the whites.
Pour the batter into three nine-inch round pans. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25 minutes or until light brown.
Boil together all the sauce ingredients. Lower the fire and add the pastrami. Cook together for 20–30 minutes.
Spoon pastrami over wedges of sponge cake and serve.
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