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Here’s a winner of a sponge cake that is delicious alone and lends itself to many variations.
8 eggs, separated
pinch salt
3/4-1 cup sugar
1/2 lemon, squeezed (or 1 and 1/2 tablespoons Heaven & Earth Lemon Juice)
1 package Gefen Vanilla Sugar
3/4 cup Gefen Potato Starch
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat the whites with a pinch of salt until stiff, but not dry, and set aside.
In a separate bowl, beat the yolks with the sugar for about 5–10 minutes, until thick. Add the lemon juice and vanilla.
Gently sift the starch into the yolk mixture and continue mixing just until incorporated. Fold the whites in by hand.
Pour the batter into an ungreased tube pan and bake for 45–60 minutes. When you remove it from the oven, turn the pan upside down to cool.
When the cake is cool, slide a knife around the inside of the pan and remove the cake.
Top it with your favorite chocolate glaze, if desired, and roasted slivered almonds.
Photography: Daniel Lailah Styling: Michal Leibowitz
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Does this freeze well? Hi, can i freeze this???
Hi Rachael! This cake would freeze really well. It’s one of my favorites.
Hi Rachael!
Sponge cakes in general freeze pretty nicely. Make sure it’s completely cooled, then wrap very well and freeze. Enjoy!
Amazing, thanks so much!
Yes. Perfectly. Freeze as is – in a large bag. Pesach cakes taste better semi frozen!
Great Cake! Came out very soft and fluffy, though a drop chewy – perhaps that is due to lack of oil? Or maybe just the regular pesach feel!
Besides that, taste and texture was yum – made 3 of these and 1 is half gone even before pesach begins:))
The cake is supposed to be like an angel food cake, but we all know that egg separating cakes can be temperamental. If yours are just a bit chewy and you did it three times then you are ahead of the game!