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baking Jewish
Sponge Cake

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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%)
 

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