Wednesday, April 2, 2014

The Ultimate Pesach Sponge Cake

Before I pass on the Ultimate Pesach Sponge Cake (TM), first a few tips on the art of separating eggs. If one knows how to prep accordingly, one will be guaranteed light and fluffy whites every time. 
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1) Yolks must never leach into the whites. Yolks are composed of fat, whites from protein, and if there is even one speck of fat in the protein, the whites will not inflate. 

2) Copper bowl is best, but stainless steel or glass works fine. Never a plastic bowl; chemically, the "white" foam will collapse before it starts. 

3) The bowl and beaters must be clean and dry; no residue whatsoever. 

4) The simplest and safest way to separate an egg is to crack it (on a tabletop, not on a bowl edge) whole into a bowl, then fish out the yolk with the hands. The delicate membrane has less chance of splitting, and one can get all the white that way. 
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5) If a yolk does get sliced by shell, just chuck the whole egg into the yolk mixture; whipped whites provide such height that if a white or two or three is missing, it doesn't make much of a difference.      

The Ultimate Pesach Sponge Cake (TM) recipe was acquired years ago from my mother's dear friend Reizy, who had gotten it from her sister-in-law's chef. A chef, meaning the source is quite reliable. 

This cake is so unbelievably popular that I made nine of them last year, six in a row. Once one gets into a groove they are quite simple to churn out, having the next one ready when it is time to take the cake out of the oven.

The Ultimate Pesach Sponge Cake (TM)
 
7 eggs, separated
dashes of salt 
1/2 c + 3/4 c sugar
1 T vanilla sugar 
2 T lemon juice 
3 T oil 
2/3 c potato starch 

1) Beat the whites with a dash of salt until they begin to peak, then slowly add 1/2 cup sugar until glossy and stiff. Set aside. 
2) Beat yolks with a dash of salt, 3/4 c sugar, and vanilla sugar; when pale and pretty, add the juice and oil; mix a little, then the starch. Beat some more. 
3) Fold the two concoctions together, gently, lovingly, but thoroughly. 

4) Pour into greased  9 x 13 cake pan. I use those aluminum disposable ones for Pesach
5) Bake at 350° for, depending on your oven, 25-30 minutes. I take mine out early, keeping the batter at the center a little raw, since I store my cakes in the freezer they taste rockin' like ice cream.  
   

2 comments:

Shifra said...
This comment has been removed by a blog administrator.
Princess Lea said...

So sorry, Shifra! I accidentally clicked the wrong button and then I get a chirpy message, "You've deleted the comment"! No, that's not what I wanted to do!

Anywho, yes, the cake is DELICIOUS, and no matter any other that have been tried, we always go back to this. My nephew thinks it's cheesecake, and he only lives on milchig.