Cook delicious culinary delights meals for your family and friends in your own kitchen!
Eat restaurant quality food at home every night at your own dinner table!
Browse or search for your favorite recipes right here.

Pineapple/Nut Passover Sponge Cake --

* Exported from MasterCook *

PINEAPPLE/NUT PASSOVER SPONGE CAKE --

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Potato starch
1/4 c Cake meal
1/2 ts Ea. ginger & nutmeg
1/4 ts Salt
10 lg Eggs (use 4 yolks-10 whites)
2/3 c Superfine white sugar
1 1/2 ts Ea. minced lemon and orange>
Zest from navel orange.
3 tb Frozen pineapple concentr.
1/2 c Blanched almonds
1 tb 10x sugar

Preheat oven to 325 F. Line the bottom of a 9"
tube pan with a doughnut shaped piece of wax paper,
notching around the cun center circle every inch. Do
not grease pan. Sift first 4 ingreds. into a bowl.
Set aside.

Separate eggs, droping 4 yolks into one mixing
machine bowl and 10 whites into another. Using whisk
attachment, beat egg whites on med.hi speed until
foamy. Turn speed up to high. Sprinkle in half the
sugar and beat until stiff and glossy.

Set bowl with yolks on machine. Beat until light.
Sprinkle in remaining sugar, zests and concentrate.
Beat on high speed until well blended. Using a wooden
spoon, stir abt. a 1/2 c. of beaten whites into yolks.
Then pour all of yolk mixture over beaten egg whites.
Fold in by hand in 12 sweeping strokes. Sift dry
ingreds. again over all and continue folding for
another 12 strokes. Sprinkle and fold in nuts
(another 12 strokes would suffice.)

Spoon into prepared pan, smoothing out top. Run a
blunt knife around sides to dispel any air bubbles.
Bake in Center section of oven for 55 min. Top should
be lightly browned and toothpick, when inserted,
should come out clean.

Remove from oven and invert tube onto a 3-cup mason
jar with a 1 1/2" neck, or any convenient holder that
will fit the tube. Cool for 1 1/2 hrs.. Gently
unmold. Peel off wax paper. When completely cooled,
fift confectioner's sugar over. Cut with sharp
serrated knife, or pull apart servings with fork.
Frances Prince's New Jewish Cuisine

- - - - - - - - - - - - - - - - - -

Recipes provided by All Good Recipes are property and copyright of their owners.

All Good Lyrics | All Good Tabs | Partner Sites