Sponge Cake


Almost there.  The kitchen is converted, not a speck of Hametz to be found.  It is only Friday afternoon and now in addition to planning for Passover, I am trying to figure out what we will eat tomorrow.  Tonight we are going to our synagogue for Shabbat dinner so one less meal to worry about.  Breakfast will be cheese and fruit but the real concern was afternoon tea.  A group of us have been getting together every Shabbat afternoon for many years but the Shabbat before Pesach is a challenge.  At first I cancelled,  but quickly reconsidered  knowing the day is long and, besides, what would  Shabbat afternoon be like without our friends gathered around.

So, last night I went to the Farmers’ Market and bought beautiful strawberries, a cherimoya, golden beets, purple kohlrabi and purple cabbage.  I came home this afternoon and made a Sponge Cake to serve with the strawberries.  I cooked a pot of quinoa to turn into a cold salad with roasted yellow beets, dried cranberries and mango.  I have no idea what I will do with the purple cabbage but I still have some time.

Truth be told the sponge cake looked beautiful when it came out of the oven (see photo).  It was high and golden and I inverted it and allowed it to cool and guess what? As it does every year, it fell.  I will slice it up and serve it with the strawberries on top and nobody will care. Here is the recipe I used which is pretty simple and I know that others have made with success!!!

Sponge Cake

7 eggs, room temperature

1 1/2 cups sugar

2 Tbs Meyer lemon juice

3/4 cup potato starch

dash of salt

Preheat oven to 350 degrees

Beat yolks till they are light and fluffy and turn a creamy yellow color. Slowly add sugar and lemon juice and beat till blended. Add potato starch and mix well.

Beat whites with salt till stiff peaks form. Fold into egg mixture and bake in ungreased tube pan. Invert and allow to cool.

Serve with strawberries.

Enjoy,

Irene

Essia’s Apple Cake

I wrote this last night in a state of exhaustion but I was determined to post a  recipe. I don’t know Essia very well but I wanted to add that I have reliable sources who say she is a very good cook.  Essia, thank you so much for sharing this recipe with me. I am definitely going to make it but I might take the liberty of using strawberries and rhubarb as the filling, for color contrast and because I love rhubarb!

A recipe from a member of Temple Beth Am’s Library Minyan.

Essia’s Passover Apple Cake

Batter

6 large eggs

1 cup oil

2 cups sugar

2 cups cake meal

2 Tbs potato starch

Combine ingredients in food processor for several minutes.

Apple Filling

4 large apples (Granny Smith)

1 lemon, juiced

1/2 cup sugar

2 Tsp cinnamon

Peel and thinly slice apples,  toss with other ingredients. Allow to sit for several minutes.

In a 9 x 11 pan, alternate  batter and apples,  beginning with a layer of batter and ending with a layer of apples.

Topping

Combine 2 Tsp cinnamon with 1 Tsp sugar and 1/2 cup ground almonds or walnuts.

Bake at 350 degrees for 1 hour.  NOTE:  Essia sent me an e-mail saying she used a springform pan which worked beautifully.

Enjoy,

Irene