BASIC PASSOVER SPONGE
Makes one 9 inch (22.5cm) Cake
This is an excellent recipe, light yet moist, equally suitable to serve plain or split and filled with a jam or cream filling. It can also serve as the basis of a dessert to serve after a dairy or fish meal.
Ingredients
5 large eggs (separated)
10oz (275g) caster sugar
30z (75g) Fine Matzo Meal
3oz(75g) Farina Potato Flour
1 tbsp lemon juice
Recipe
Set the Oven at Gas No.4 (350F, 180C).
Use a tin approximately 2 inches (5cm) deep and 9 inches (22.5cm) in diameter.
Brush the inside lightly with oil then add about 1 tbsp of caster sugar and roll it round so that all the inside surface of the tin is lightly coated. Discard any excess sugar.
ift the meal and potato flour together.
Put the yolks in one bowl and the whites in another.
Put half of the sugar into the bowl containing the yolks and whisk until thick and white, whisk in the juice.
Add a pinch of salt to the whites and whisk them until they hold a stiff glossy peak, then whisk in the remainder of the sugar a tablespoon at a time..
Fold this meringue mixture into the yolk mixture.
Now sprinkle on the meal and potato flour, a few table spoons at a time.
Cut and fold into the mixture.
Turn the mixture into the prepared tin, and smooth level.
Sprinkle the top lightly with caster sugar.
Bake for 1 hour and 10 minutes until the cake has shrunken slightly from the side of the tin and the top is spongy when lightly pressed with a finger.
Leave the cake in the tin, standing on a cake rack until cold.
Ease out of the tin and store in an airtight container.