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This is a recipe handed down from generations of guilt giving Jewish women. Seriously, this recipe has been in my family since...the old country, Russia! I finally got it from my Aunt this week as I remember as a kid eating this sponge cake every Passover at my Grandmother's (may she rest in peace) in Brooklyn and I just had to make it. I put a bittersweet chocolate glaze on top because it can be a little plain.
Enjoy and please remember to vote and comment. Chag Sameach to all the yids out there. xoxo Mara
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Ingredients:
1 Cup Sugar
12 Eggs
3/4 Cup matzo cake meal
1/4 Cup Potato Starch
Juice from ½ orange and rind
Juice from ½ lemon and rind
1Tbl Oil
10' Tube Pan (do not grease)
1 cup semisweet chocolate chips
Directions:
1) Separate the eggs
2) Mix the juices and rinds of the orange and lemon along with oil - cream until foaming. Then set aside.
3) Beat the egg whites with the sugar until stiff
4) Fold the egg mixtures together by hand then fold in the orange and lemon mixture
5) Sift cake meal and starch together
6) Fold in sifted cake meal and starch one teaspoon at a time
7) Pour mixture into prepared tube pan
8) Bake 325 degrees for 1 hour and 10 min until cake springs back to the touch
9) Invert pan to cool. Run a knife around the sides of the cake before removing from pan
10) Melt the cup of semi sweet chocolate in a double boiler at low heat until chocolate is smooth and melted - Then cover the top and sides of the cake with the chocolate
