Passover Sponge Cake Best Family Recipes

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Passover Sponge Cake

"A light dessert for the holiday. For chocolate sponge cake upload half cup of cocoa to the batter."

Ingredients :

eight egg yolks
1 cup white sugar
1 tablespoon orange zest
3/4 cup matzo cake meal
1/4 cup potato starch
eight egg whites
half cup white sugar
1 1/2 tablespoons clean orange juice

Instructions :

Prep : 30M	Cook : 14M	Ready in : 1H40M

Preheat oven to 325 levels F (one hundred sixty five stages C). Cut parchment paper to line the bottom of a ten inch tube pan. Do not grease the pan.
In a medium bowl, whip egg yolks till light. Gradually upload 1 cup sugar and orange zest; hold whipping till thick and pale, about 7 mins. Sift collectively the matzo cake meal and potato starch; set aside. In a huge glass or metallic blending bowl, beat egg whites until foamy. Gradually upload closing 1/2 cup sugar, persevering with to conquer until whites form stiff peaks. Fold the dry elements into the yolk combination alternately with the juice. Fold 1/three of the whites into the batter, then quick fold in closing whites until no streaks stay. Spread frivolously into the prepared pan.
Bake for 1 hour and 10 minutes inside the preheated oven, till cake springs returned to touch. Invert onto a twine rack to chill. Run a knife around the aspects of the cake before doing away with from the pan.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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