← Back to Search Results
baking Jewish
Sponge Cake

Photo by:
Comments: 0
 

Recipe

A sponge cake without butter or any other fat is the all-purpose Jewish cake, made every week to be eaten for tea or after supper with fruit salad or compote. So many people have told me of their mothers' biscuit tin from which the wonderfully ever-so-light cake (it is called “plava” in Britain) came out, and how you could never stop eating. It is thought that the origin of the cake is the Sephardi “pan d'Espanya.”

Yield: One (9-inch) cake

Ingredients

  • 5 eggs, separated
  • 1¼ cups (250 g) superfine sugar
  • Grated zest of 1 lemon
  • A pinch of salt
  • 1 cup (175 g) all purpose flour

Directions

Beat the egg yolks with about half the sugar, till thick and very pale, then stir in the lemon zest.

Beat the egg whites stiff with the salt. Add the remaining suger and beat to a very stiff, shiny meringue. Then fold in the yolk mixture. Sprinkle the flour on top and very gently fold in as lightly as possible.

Turn into a deep, oiled, nonstick spring form cake pan about 9 inches (23 cm) in diameter and bake at 350°F (180°C) for about 1hour, until browned on top.

VARIATION:

You may add 2 or 3 drops of vanilla extract to the yolk mixture.


© 1996 Claudia Roden
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

223kcal (11%)
20mg (2%)
1mg (1%)
44mcg RAE (1%)
60mg
7mg
6g
31g
0g
44g
132mg (44%)
64mg (3%)
1g (5%)
3g (5%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
good-to-the-grain Good to the Grain
by Kim Boyce
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
raos-cookbook Rao's Cookbook
by Frank Pellegrino
martin-yans-china Martin Yan's China
by Martin Yan
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?