← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
mom-a-licious Mom-a-Licious
by Domenica Catelli
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?