Free Recipe Passover Vanilla- Orange Sponge Cake

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Passover Vanilla- Orange Sponge Cake Recipe

1-1/2 c (12 oz) sugar
1 Piece vanilla bean; about 2
-inches long
10 Eggs; separated, at room
-temperature
1/2 c (4 fi oz) fresh orange juice
1 tb Grated orange zest
1/4 ts Salt
3/4 c (4 oz) Passover cake meal
1/2 c (2 oz) potato starch

Passover Vanilla- Orange Sponge Cake Preparation

Source: Willians-Sonoma (Good Cooking) Position a rack in the middle of an oven and preheat to 3250F. In a food processor fitted with the metal blade, combine the sugar and vanilla bean and process until fine; set aside. In a bowl, using an electric mixer set on high speed, beat the egg yolks until very thick and pale, about 4 minutes. Place the vanilla sugar in a sifter and gradually sift directly onto the yolks, discarding any large pieces of vanilla bean. Continue to beat until the mixture is thick and pale and tripled in voluine1 about 5 minutes. Gradually beat in the orange juice and zest. In a clean bowl, using clean, dry beaters, beat the egg whites and salt until stiff but not dry; set aside. Combine the cake meal and potato starch in the sifter and sift the mixture directly onto the egg yolk mixture. Using a rubber spatula, fold in gently but thoroughly. Then fold in the egg whites, again working gently but thoroughly. Spoon into a tube pan 10 inches in diameter and 4 inches deep. Bake until golden and the top springs back when gently touched, about 50 minutes. Invert the cake in its pan onto the neck of a bottle. Let cool completely, about 1 hour. To remove the cake from the pan, run a sharp knife around the edges of the pan to loosen the cake, then invert onto a cake plate. Carefully lift off the pan. Serve immediately, or cover with a cakE dome and store at cool room temperature for up to 8 hours. Serves 8. Makes one 10-inch cake. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 21, 1998

Cooking Temperature:

Recipe Serves: 1

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