Sunday, April 4, 2010
Freda's Sponge Cake
This recipe was first published in 2010, but I thought it was worth a reprise - it's that good! I will be making it this weekend to grace our Seder table and then to enjoy all weekend! It's the perfect finish to your Seder or Easter dinner. A Good Pesach and Happy Easter to all!
Technically, this is a Passover sponge cake but any cake that bakes up this easy, with this height, and with this luscious light lemony-orange flavor, is an anytime cake for me. And this year, I made it for Easter (just to mix things up a bit!).
This was my mother-in-law's recipe. She made it every year at Passover and it was always a delicious finale to the Seder. After she passed away, the recipe came my way and since I love to bake, I have incorporated it into my portfolio of trusted recipes.
It's ridiculously easy to put together. Take a look at the gorgeous pale yellow batter (thank you, 9 egg yolks!).
After it bakes for 1 hour, it needs to stand upside down for another hour. A wine bottle or long-neck vodka bottle works well.
The tricky part is unmolding it from the tube pan. The pan is ungreased but that's what helps the cake to rise so beautifully. My father-in-law actually designed a special thin metal tool to run around the sides of the pan to release it. But you can use any very thin, long stainless steel implement and it will work fine.
I love the toothy crust on this cake and it has a gorgeous crumb to it. I simply added some vanilla-tinged whipped cream and a few sliced strawberries to complete the picture. It's also terrific toasted with a little buttah. What's not to like!
Happy Easter and Happy Passover one and all!
Print Recipe Here.
UPDATE: cake meal is a flour substitute for Passover (it is made of Passover flour and water). You can get it in the ethnic aisle of the supermarket. The brand I used is made by Manischewitz.