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Pesach sponge cake

 
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greenfire









  


Post  Tue, Apr 22 2008, 9:04 pm
10 eggs separated into 2 bowls

in white add:

1/2 cup sugar
1 1/2 tsp vanilla

whip

in yellow add:

1/2 cup sugar
1 1/2 tsp vanilla
1 cup potatoe starch
1 tsp baking powder
1/3 cup (walnut) oil
juice of 1/2 lemon

mix

fold together gently with spatula - put into 2 9" aluminum pans - then bake at 350 degrees for 1 hr

nutty variation ... add to yellow 1/2 6 oz package ground almonds before folding ... bake same and serve with jam
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chocolate moose









  


Post  Thu, Apr 24 2008, 8:35 pm
does it taste eggy ?
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greenfire









  


Post  Sun, Mar 29 2009, 11:51 am
this is my basic sponge cake - the same one I add the nutso to ...

I also use the nutty one on a thin cookie sheet and layer it with apricot jam - and coat top with melted chocolate chips ...
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Imawoman









  


Post  Sun, Mar 29 2009, 11:54 am
That's a lot of eggs!
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greenfire









  


Post  Sun, Mar 29 2009, 12:44 pm
that's pesach for you ... and even a non-pesach sponge cake would take a lot of eggs ... Idea
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greenfire









  


Post  Fri, Mar 26 2010, 10:46 am
fyi
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greenfire









  


Post  Mon, Mar 16 2015, 9:21 pm
for those looking to bake
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greenfire









  


Post  Mon, Apr 04 2016, 9:50 pm
in case you bake early
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greenfire









  


Post  Mon, Mar 20 2017, 1:02 pm
it's that time of year
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Zeleze









  


Post  Mon, Mar 20 2017, 2:52 pm
Given up years ago, always flops for me
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mfb









  


Post  Mon, Mar 20 2017, 5:14 pm
I use
9 eggs
Don't remember how much sugar and oil, but I add in lemon juice from half a lemon and approx. 1/4 cup sweet red wine.
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greenfire









  


Post  Mon, Mar 20 2017, 5:25 pm
Zeleze wrote:
Given up years ago, always flops for me


I've given up on pesach brownies - they always come out horrible - too hard too dry too weird

perhaps you need patience in the whipping of the whites & some guidance ... always use clean dry bowls & beaters & whip till the whites are so stiff it sticks to the beaters & you could turn over the bowl
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iyar









  


Post  Mon, Mar 20 2017, 8:34 pm
Zeleze wrote:
Given up years ago, always flops for me


Do you want to try again?
If so, do what greenfire said- beat the whites a little until foamy, then gradually add the sugar while beating and beat until they're stiff and you can turn over bowl and they won't fall out.
Beat yolks until very thick, a few minutes on high.
Buy yourself a little sifter. When adding starch, sift it bit by bit into the beating yolks so it won't clump. If you mix it in like that, you won't end up with a cake that separates into two layers, one of scrambled eggs and one of starchy glue.
Fold the two batters: the snow made of beaten whites and the thick yolk batter, with a big rubber spatula, gently and patiently.
Good luck.
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greenfire









  


Post  Fri, Apr 14 2017, 11:49 am
Zeleze wrote:
Given up years ago, always flops for me


okay ~ as I was baking & whipping up my whites I thought about where you could possibly go wrong ... it's a common mistake

the whites whip & look creamy and you might think they're ready ... but they must be whipped & whipped until very stiff peaks form or else the bottom starts to get flat cause the air bubbles pop ... so whip it good - whip it real good !!!

the second part is to FOLD not mix the batter - this all takes time & patience
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Laiya









  


Post  Fri, Apr 14 2017, 1:02 pm
iyar wrote:
Do you want to try again?
If so, do what greenfire said- beat the whites a little until foamy, then gradually add the sugar while beating and beat until they're stiff and you can turn over bowl and they won't fall out.
Beat yolks until very thick, a few minutes on high.
Buy yourself a little sifter. When adding starch, sift it bit by bit into the beating yolks so it won't clump. If you mix it in like that, you won't end up with a cake that separates into two layers, one of scrambled eggs and one of starchy glue.
Fold the two batters: the snow made of beaten whites and the thick yolk batter, with a big rubber spatula, gently and patiently.
Good luck.


Thanks for this post! My pesach sponge cakes always separate into two layers of scrambled eggs! Shocked
Will try this method
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iyar









  


Post  Fri, Apr 14 2017, 1:40 pm
Laiya wrote:
Thanks for this post! My pesach sponge cakes always separate into two layers of scrambled eggs! Shocked
Will try this method


Good luck!!!
Let us know how delicious it was!
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greenfire









  


Post  Fri, Apr 14 2017, 2:07 pm
so tried & true I timed whipping process to 12 minutes with an electric hand mixer

fyi ~ it's in the whipping with a very dry clean bowl for the whites - I always mix in the sugar & vanilla & I've been baking since I'm 8 years old aka 46 years

then I mix the yellows with all the added ingredients [save the nuts which I add after] till the yellow is a creamy soft yellow colour

another process is to first take some whipped white & fold it into the beat yellows to temper/soften/lighten the mixture so it's easier to fold into the white [since the yellow is always much heavier than the cloudy white fluff]

once that is done you can begin to fold yellow into white - do so with about 1/3 of the yellows added to the white at a time until fully incorporated
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Laiya









  


Post  Sun, Apr 16 2017, 3:55 pm
iyar wrote:
Good luck!!!
Let us know how delicious it was!


I followed all the tips in this thread and it came out perfect--gone before shabbos was over! Ty Smile
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greenfire









  


Post  Sun, Apr 16 2017, 6:18 pm
Laiya wrote:
I followed all the tips in this thread and it came out perfect--gone before shabbos was over! Ty Smile


great !!! Razz
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