If you're used to dry, dull Passover cake, then you'll be thrilled with this moist, flavorful recipe. We love it—especially the two-ingredient sauce. Keep in mind that you’ll need 1 large orange to yield the zest and juice for this cake; however, it can be made with a variety of citrus flavors. Substitute lemon or lime zest and juice for the orange zest and juice. Or forget the citrus juice and zest altogether and use 2 teaspoons of vanilla extract or 1 teaspoon of almond extract. Not Passover? Use 1 cup of flour instead of the matzo cake meal and potato starch, if desired.
Ingredients
¾ cup Matzo cake meal
¼ cup potato starch
12 large eggs, separated
1½ cups sugar
¼ cup fresh orange juice
2 tsp orange zest, finely chopped
⅓ cup preserves, raspberry-variety
1 cup unsweetened frozen raspberries, or fresh raspberries
Instructions
Preheat oven to 350°F.
Sift matzo cake meal with potato starch over a large bowl; sift again and set aside.
In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside.
In another large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well.
Fold egg whites into yolk mixture until just blended. Sift in matzo cake meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2-piece ungreased angel food cake pan with feet or a sponge cake pan.
Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert pan onto a wire rack; cool cake completely in pan. (If you do not have a pan with feet, invert pan over a wine or beer bottle.)
Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.
When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate. Slice into 16 pieces and drizzle each slice with sauce just before serving. Yields 1 slice of cake and about 1 tablespoon of sauce per serving.
Notes
Cooking Tip: Cooling the cake upside down is one of the tricks of making it light and tall; invert the cake immediately upon removing it from the oven and let it cool completely.
