Try this Passover sponge cake recipe: a pineapple-nut sponge cake recipe that uses cake meal for the Passover / Pesach festival (or Jewish Passover as some people refer to it). Many sponge cake recipes can have lots of fat in them, but this sponge cake recipe has only 1 gram of saturated fat in it. Not bad as far as cakes go. The following recipe for sponge cake is great for concluding a Passover Seder meal or for any other meal during the Passover / Pesach festival.

Pineapple-Nut Passover Sponge Cake Recipe (Approximate Preparation Time: 30 minutes)

3/4 cup potato starch
1/4 cup cake meal
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
10 egg whites
2/3 cup superfine sugar, divided
4 egg yolks
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons finely grated orange peel
12 tablespoons pineapple juice concentrate
1/2 cup blanched almonds, finely ground
1 tablespoon powdered sugar

Instructions for the Pineapple-Nut Passover Sponge Cake recipe:

  1. Line the bottom of a 9-inch (22.86 centimeter) angel food cake pan with a doughnut-shaped piece of wax paper, notching around the cut center circle every inch. Do not grease the pan. Set aside.
  2. Sift together the potato starch, cake meal, ginger, nutmeg and salt.
  3. With an electric mixer beat the egg whites on medium speed until foamy. Turn speed to high; sprinkle in 1/3 cup of the sugar and beat until stiff and glossy.
  4. With an electric mixer beat the egg yolks until light.
  5. Add the remaining 1/3 cup sugar, the lemon and orange peels and the pineapple juice concentrate.
  6. Beat on high speed until well blended.
  7. Using a wooden spoon stir about 1/2 cup of the beaten whites into the yolks.
  8. Then pour all of the yolk mixture over the beaten egg whites. Fold in by hand in 12 strokes. Sift the dry ingredients over and continue folding another 12 strokes.
  9. Sprinkle on and fold in the nuts.
  10. Spoon the batter into the prepared pan, smoothing out the top.
  11. Bake in a preheated 325-degree Fahrenheit (160 degrees Celsius or Centigrade) oven 55 minutes. The top should be lightly brown and a toothpick inserted in the center should come out clean.
  12. Invert the cake pan on a rack and cool completely.
  13. Run a thin knife around the edges and unmold the cake.
  14. Remove the wax paper.
  15. Wrap well until ready to serve.
  16. Just before serving sift the powdered sugar over the top of the cake and cut into wedges.

Makes 12 servings.

Nutrition Data Per Serving: Calories: 197; Protein: 6 grams; Fat: 7 grams; Carbohydrates: 29 grams; Sodium: 91 milligrams; Saturated Fat: 1 gram; Monounsaturated Fat: 1 gram; Polyunsaturated Fat: 1 gram; Cholesterol: 70 milligrams.

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