Sunday, March 28, 2010

Passover Treats II: Orange Sponge Cake With Glaze

sliced up cake

Are you ready for the next installment of Passover Treats? :)

If chocolate is not your thing, you might not want to make the chocolate chip brownie cupcakes that I wrote about a few days ago.  I played around with a sponge cake recipe and came up with this orange sponge cake.  It was the first sponge cake that I had ever made.  I even had to go out and buy a bundt cake pan!

This recipe will make enough for a small bundt cake and about a dozen cupcakes.  Although I used paper liners, I think that the cuppies would look even better without the liners and just covered in glaze.  The cake comes out nice and spongy and with a light orange taste.  

sponge cupcakes

Passover Orange Sponge Cake
  • 10 large eggs, separated
  • 1 1/2 Cup sugar
  • 1/2 tsp vanilla
  • juice of 1/2 lemon
  •  zest of 2 medium sized oranges
  • -4 oz fresh squeezed orange juice
  • generous pinch of salt
  • 3/4 cup matzo cake meal (available in the Kosher section, or here)
  • 1/4 cup potato starch (available in the Kosher section, or here)
  1. Preheat oven to 350 F.  Spray bundt pan with cake release, butter, or pam.  If you have a bundt cake on the smaller size, you will have extra batter.  You can use the leftover to make cupcakes.
  2. In a large bowl, beat egg yolks on medium-high speed until homogenous.
  3. Add sugar and vanilla to the beat egg yolks and mix well.
  4. In a separate small bowl, whisk together the matzo cake flour, potato starch and salt.
  5. Gradually add the dry mixture to the egg yolk mixture.  Mix until fully combined
  6. In a separate bowl, beat the egg whites until stiff, but not dry peaks form.
  7. Using a flexible spatula, slowly fold the egg whites into the batter.  Your batter will be airy and increase in volume.
  8. Pour the batter into a bundt pan.
  9. Bake for approximately 45-60 minutes (baking time will depend on your oven).  The cake will be ready when a skewer pushed into it comes out clean and the surface of the cake becomes brown and springs back when pressed.  If you make cuppies, the baking time will be closer to 18 minutes.  Just check the cupcakes with a toothpick.  The top of the cakes will darken and the cake should bounce back when pressed.
  10. Allow to cool a little before turning out, otherwise your bundt cake may fall.... like mine did :(

Oh yeah.  Did I mention that the bundt cake didn't exactly turn out like I had wanted?  When I turned it out of the pan, it looked like this:

my droopy bundt cake

I had to put the bundt cake disaster out of my mind while making the glaze.  I wanted to make something special, and I found a recipe on Epicurious for a Strawberry & Rhubarb glaze.  Yummy!

strawberry and rhubarb
Gorgeous colors, although after a while it will become quite soupy

Strawberry & Rhubarb Glaze
  • 4 cups 1/2-inch pieces fresh rhubarb (from about 1  pound)
  • 8 strawberries, cut in half
  • 3/4 cup sugar
  • 2/3 cup plus 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons cornstarch (I used potato starch to make it Passover friendly)
  1. Combine rhubarb, strawberries, sugar, 2/3 cup water, and lemon juice in large saucepan. Continuously stir while the ingredients come to a boil.    
  2. Reduce the heat and allow contents to simmer for about 9 minutes (the rhubarb should become tender and the ingredients will become soupy).  
  3. Remove from heat and allow contents to cool 10 minutes. 
  4. Pour the mixture through a large strainer set over a bowl.  Use a flexible spatula to press on the solids so that the liquid goes into the bowl.  You should get about 1.5 cups of liquid.
  5. Put the liquid back into to saucepan.  Bring the contents to a simmer. 
  6. Stir in the potato starch (cornstarch) and 3 tablespoons water together in a small bowl.
  7. Add the potato starch and water mixture to the simmering saucepan.  Stir with a wooden spoon constantly until the mixture thickens.  This will take about 5 minutes.  
  8. Pour the glaze into small bowl and cover.  Allow the glaze to cool in the refrigerator for at least 1 hour. 

Cell phone pictures just don't do this cuppy justice!

The glaze is really good!  I think that it definitely makes the cake.  However, the glaze is a lot more flavorful than the cake itself, so you won't really be able to taste the orange much with the glaze on top.  However, the cake does not taste like a Passover cake!  Hooray!!  In fact, people that don't even celebrate Passover asked for the recipe :)

Oh!  And remember how sad the bundt cake looked?  Sara had the great idea to slice up the bundt cake so no one would ever know what it was in its former state.  

sliced up passover sponge cake

There is one more installment of Passover treats left!  Stay tuned!

photo (1)

1 comment:

  1. hmmm.. I wonder why your bundt did not turn out. I have never seen that happen. Oh well, as long as it tastes good, right?!



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