Recipe - I Cant Believe This Is A Passover Cake Yellow Cake

8 lg Eggs; warmed
1/3 cup Matzoh cake meal
1/3 cup Potato starch; not packed
Three fourths cup Sugar
1 tablespoon Passover vanilla sugar
One fourth teaspoon Salt
1 tablespoon Lemon or orange zest; finely
minced
1 tablespoon Lemon juice
3 tablespoon Melted; unsalted Passover
margarine or oil
Extra Potato Starch for
Dusting

Technically, this recipe is a cross between a true sponge cake, a classic
genoise and a chiffon cake. I like it because I do not have to separate the
egg whites and yet I get a well textured cake. It is an exceedingly MOIST
cake that keep well and is a good foundation for fresh fruit, pareve,
Passover mousse, or a chocolate ganache topping. Although the eggs are not
separated you must treat them with care. Another must is a good,
stationary, electric stationary mixer (e.g. such as a Kitchenaid, Rival or
Sunbeam) with a whisk or whip attachment that will properly mount the
warmed, whole eggs. "Are you sure this is a Passover cake" is the reaction
most people have on their first bite of this flavorful cake. For people who
loathe dry cakes and think Passover cakes are suspect at best, this is a
must. A good cake to have if someone in your family has a birthday during
Passover.

Preheat oven to 350 F. Generously grease a ten inch springform pan or a 9
by 13 inch rectangular pan. Dust with potato starch and line bottom with
parchment paper, cut to fit.

Warm eggs (still in shells do not open) by placing in a bowl and covering
with very hot water for 12 minutes (water should be hot but not so hot as
to crack eggs open and cook them but hot enough to warm them up. Do not
leave eggs in water longer than 12 minutes). This is the most important
step. Do not omit it. Heat mixing bowl by filling with very hot water and
then dry completely.

Meanwhile, sift together cake meal and potato starch. Place lemon juice and
melted margarine in a small bowl together. Set these ingredients aside.

Break warmed eggs into mixing bowl of an electric mixer along with sugar,
vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low
speed just very briefly just to combine ingredients. Then increase to high
speed for 12 minutes. Batter will be extremely voluminous.

Pour batter into a very large mixing bowl. In a smaller bowl, stir together
the potato starch/matzoh cake meal mixture, combining well. Then fold this
mixture into egg batter, folding gently to combine but taking care not to
deflate the mixture unduly (some deflation is impossible to avoid). Gently
drizzle and fold in lemon juice and melted margarine or oil.

Pour batter into prepared pan. Bake 3035 minutes until cake is set in
centre or until cake seems just firm when lightly touched. Cool well before
removing. Note: This is not a high cake (anywhere from 1 One half inches to 2
One half inches high) but it is very flavorful and moist.

Serves 810

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 14, 1998