Orange Passover Sponge Cake with Raspberry Sauce
Posted by Alayne Gardner-Carimi on
Photo Credit: Weight Watchers
Ingredients
1 cup sugar, divided
¼ cup vomFASS Orange Extra Virgin Olive Oil
6 eggs, separated
½ cup matzo cake meal
½ cup potato starch
½ tsp kosher salt
½ cup orange juice
¼ cup lemon juice
Grated zest of 1 orange and 1 lemon
1 cup sugar, divided
¼ cup vomFASS Orange Extra Virgin Olive Oil
6 eggs, separated
½ cup matzo cake meal
½ cup potato starch
½ tsp kosher salt
½ cup orange juice
¼ cup lemon juice
Grated zest of 1 orange and 1 lemon
Raspberry Sauce:
½ cup raspberry preserves
1 Tbsp vomFASS Forest Raspberry Balsamic Star
1½ cup fresh or frozen raspberries
½ cup raspberry preserves
1 Tbsp vomFASS Forest Raspberry Balsamic Star
1½ cup fresh or frozen raspberries
Directions
Heat the oven to 325˚F.
Blend 3/4 cup of the sugar and the oil in the bowl of an electric mixer.
Add the egg yolks one at a time, beating after each addition.
The mixture should be light yellow and fluffy.
Sift the matzo cake meal, potato starch and salt together.
Add them to the yolk mixture alternately with the orange juice, lemon juice and orange and lemon zest.
Beat the egg whites in a bowl until soft peaks form; add the remaining 1/4 cup of sugar and beat until stiff enough to hold a peak.
Fold the beaten egg whites into the egg yolk mixture.
Pour the batter into a 10-inch tube pan.
Bake the cake until it is golden brown, it springs back to the touch, and a toothpick inserted in it comes out dry, 50 to 60 minutes.
Remove the cake from the oven; immediately invert the pan and let it cool.
Meanwhile, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.
Loosen the sides and center of the cooled cake with a sharp knife and unmold it onto a cake plate.
To serve, cut cake into 16 slices. Drizzle with approximately 1½ Tbsp raspberry sauce.
Heat the oven to 325˚F.
Blend 3/4 cup of the sugar and the oil in the bowl of an electric mixer.
Add the egg yolks one at a time, beating after each addition.
The mixture should be light yellow and fluffy.
Sift the matzo cake meal, potato starch and salt together.
Add them to the yolk mixture alternately with the orange juice, lemon juice and orange and lemon zest.
Beat the egg whites in a bowl until soft peaks form; add the remaining 1/4 cup of sugar and beat until stiff enough to hold a peak.
Fold the beaten egg whites into the egg yolk mixture.
Pour the batter into a 10-inch tube pan.
Bake the cake until it is golden brown, it springs back to the touch, and a toothpick inserted in it comes out dry, 50 to 60 minutes.
Remove the cake from the oven; immediately invert the pan and let it cool.
Meanwhile, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.
Loosen the sides and center of the cooled cake with a sharp knife and unmold it onto a cake plate.
To serve, cut cake into 16 slices. Drizzle with approximately 1½ Tbsp raspberry sauce.
Cooking Tip: Cooling the cake upside down is one of the tricks of making it light and tall.
Want to know more about kosher rules: What's Kosher About This?