Recipe - Passover Vanilla- Orange Sponge Cake

1 One half cup (12 oz) sugar
1 Piece vanilla bean; about 2
inches long
10 Eggs; separated, at room
temperature
One half cup (4 fi oz) fresh orange juice
1 tablespoon Grated orange zest
One fourth teaspoon Salt
Three fourths cup (4 oz) Passover cake meal
One half cup (2 oz) potato starch

Source: WilliansSonoma (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 10inch cake.

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 21, 1998