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Author Notes: Not Jewish herself, my Grandma Val (who used to sleep with jug of bathtub gin to hide them from raiders) married into a Jewish family in the early 40's. I think she struggled with acceptance at first, as many new brides still do. She never converted (lapsed Catholic herself) but she did embrace many traditions, mostly in food. Her Passover sponge cake was legendary, passed from her sister in law (Great Aunt Edna) to her and made without fail every year. It often showed up on Passover and Easter because it is just that good. She has a 9 egg and a 12 egg version, I present the 9 egg version here. It was always served with strawberries that had been steeped with little sugar for a few hours and whipped cream. My mom makes it and so do I. —testkitchenette
Serves many slices
lemon, juiced and zested
cup orange juice, freshly squeezed if possible
cup matzoh meal
cup potato starch
- Preheat the oven to 350F and make sure your angel food cake pan is clean and dry.
- Separate the eggs and place the whites in the refrigerator. Beat the yolks until lemon colored and thick. Add the sugar gradually.
- Sift matzoh meal and potato starch together. Gradually add to the yolk and sugar mixture. Beat the egg whites until they hold a stiff peak and fold them into the yolk mixture.
- Bake for 1 hour. Remove from oven and invert (carefully) pan immediately. Cool completely before removing from pan
- Serve with strawberries and whipped cream.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good