Shirley Wollinsky’s Nut Sponge Cake
(very old Passover recipe that can be converted for any time of the year)
Ingredients:
10 – 12 Jumbo eggs
2 cups sugar
1 cup matzoh cake meal (can substitute an equal amount cake flour)
1 – 1 1/4 chopped walnuts
2 Tablespoons lemon juice
1/4 cup potato starch (or 2 teaspoons baking powder)
Directions:
Separate eggs. Beat yolks in a small mixing bowl. Add the sugar and lemon juice to the beaten yolks. Then add the cake meal and potato starch. Move the yolks to an over-sized mixing bowl and set aside.
In a large mixing bowl, beat the whites until stiff. Pour the whites into the cake meal bowl and fold in. Fold in the chopped nuts. Bake 1 hour at 350 degrees. Test with toothpick.
Shirley's note:
Must use an old-fashioned eggbeater for this cake to turn out well. Shirley insists that the cake won't be as fine or as nice if you use a mixmaster.
(very old Passover recipe that can be converted for any time of the year)
Ingredients:
10 – 12 Jumbo eggs
2 cups sugar
1 cup matzoh cake meal (can substitute an equal amount cake flour)
1 – 1 1/4 chopped walnuts
2 Tablespoons lemon juice
1/4 cup potato starch (or 2 teaspoons baking powder)
Directions:
Separate eggs. Beat yolks in a small mixing bowl. Add the sugar and lemon juice to the beaten yolks. Then add the cake meal and potato starch. Move the yolks to an over-sized mixing bowl and set aside.
In a large mixing bowl, beat the whites until stiff. Pour the whites into the cake meal bowl and fold in. Fold in the chopped nuts. Bake 1 hour at 350 degrees. Test with toothpick.
Shirley's note:
Must use an old-fashioned eggbeater for this cake to turn out well. Shirley insists that the cake won't be as fine or as nice if you use a mixmaster.
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