Monday, April 18, 2011

I Am Not A Fast Cook: Passover Cake

Passover starts tonight, so yesterday evening my godmother hosted a (very small, scaled-down, back-to-basics) seder. I was in charge of making the cake, and this is the recipe I used. I got it from the intarwebz, and the intarwebz said it came from the Manichewitz matzoh meal box. Alls I know is, it's delicious. I recommend measuring all ingredients beforehand; it's a little more to clean up, but it makes the actual assembly a lot easier.

Begin by preheating the oven to 325F. Separate 9 eggs, setting the whites aside, and beat the yolks with 2 cups of sugar (1/3 cup at a time) with a hand mixer on the lowest setting. When the egg/sugar mixture is light yellow and fluffy, add 2.5 t. lemon zest, 1/4 cup lemon juice and 6 T. water, mixing continuously. The batter will be very thin and watery, but with a consistent texture. Mix in 3/4 cup matzoh meal and 3/4 cup potato starch, a little at a time so it doesn't clump. Bump up the mixer speed if you need to. The batter will be thick and heavy.

In another bowl, add 1/2 t. kosher salt to the egg whites and beat until they form stiff peaks. Add 1/3 of the egg whites to the batter and incorporate with the mixer on low (this lightens the batter and makes the next step easier). Gently fold in the remaining egg whites in two doses and pour the batter into a 9-inch tube cake pan. Bake for 75 minutes (1.25 hours) or until the top springs back when touched lightly with a fingertip. Invert the pan and hang it over a bottle until the cake is completely cool before attempting to de-pan. Serve plain or with fruit and whipped cream (we used strawberries). Enjoy! Happy Pesach!

1 comment:

Nathan said...

Just like my Aunt Pearl used to make :)

wv: cophi. Goes well with Passover cake.