Passover Nut Cake<< My Auntie Faye used to make the best Passover Nut Cake. This cake comes out very fluffy and high - the nuts give this sponge cake a lot of flavor and body. Ingredients for Passover Nut Cake:
Preheat oven to 325 degrees F. You will need a 10" ungreased tube pan.* In a bowl, sift together cake meal and potato starch. Set aside. In a large bowl, beat egg whites until thick, all the while adding sugar, a bit at a time - beating until stiff. Once whites are stiff, gradually add egg yolks to the mixture, beating continuously. By hand, fold in orange juice, zest and nuts. Begin to add cake meal/starch mixture to egg mixture in large bowl, folding in a tablespoonful at a time. Do not overmix. Pour batter into 10" ungreased tube pan. Bake for one hour in centre of oven. Remove cake from oven when a toothpick inserted in center of cake comes out dry. Cool cake for 5 minutes and then invert pan onto a rack - let cool for one hour and remove it once edges of cake have pulled away sides of pan. *Many people find it difficult to remove sponge and chiffon cakes from an ungreased tube pan. I have had to cut out little chunks of cake with a knife on a few occasions! You can avoid this with experience -or- by doing this: cut out a round piece of parchment paper that fits on bottom of tube pan. Trace bottom of pan on parchment and cut it out - place it on bottom. You can now spray the paper and give a quick spray all over pan with Passover cooking spray - but do this from a bit of a distance so that it does not go on too thick. Just enough to coat a little bit. This should help get the cake to come out clean. You will lose a bit of height on the cake but not too much. Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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