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Forum
-> Recipe Collection
-> Pesach Recipes
greenfire
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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
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Thu, Apr 24 2008, 8:35 pm
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greenfire
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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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greenfire
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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 ...
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greenfire
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Mon, Mar 16 2015, 9:21 pm
for those looking to bake
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Zeleze
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Mon, Mar 20 2017, 2:52 pm
Given up years ago, always flops for me
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mfb
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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
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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
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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
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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
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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!
Will try this method
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iyar
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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!
Will try this method |
Good luck!!!
Let us know how delicious it was!
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greenfire
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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
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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
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greenfire
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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 |
great !!!
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lovingmother
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Tue, Apr 02 2019, 6:12 pm
Has anyone frozen this cake?
Also, how long does it last, meaning, how many meals can it be served at until it goes dry?
Thanks!
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