Monday, March 29, 2010

Passover Angel Food Cake















I made my kitchen pesadik a day early so that I could get a jump start on cooking for the seders.  Good thing.  Somehow I completely forgot to pick up cinnamon, so the charoses will have to wait until the last minute, as usual.  So instead I made a recipe I got from a new facebook friend.  I'll post the recipe on a later date, in order to eat it test it first.

At around 10pm I made the mistake of asking daDaughter if she wouldn't mind having a store-bought jelly-roll cake courtesy of grandma instead of the version I was originally going to make.  She, of course, have a third choice:  an angel food cake.

I created this version based on a generic chometz style one.  This one uses much less cake meal than other recipes, which makes it taste like a non-passover cake.  And, unlike most other passover desserts, this one has no cholesterol nor fat, yet still tastes great.

Tip:  eggs are easier to separate if they are not fresh.
Another tip:  eggs are easier to separate if they are cold.
 So separate your old cold eggs, then allow the whites to come to room temperature.  This step is important because warm egg whites whip up into a higher volume than cold ones (more bang for your buck).

Passover Angel Food Cake
Yield:  8-12 servings
Note -- passover extract is that imitation stuff.  But when used for baking, almost no one can tell the difference.  Just keep repeating that mantra over and over.

2/3 cup potato starch, divided
1/4 cup matzoh cake meal
1 cup granulated sugar
1 cup egg whites (approx. 8-10 eggs), room temperature
1/4 teaspoon salt
1 tsp. vanilla

Preheat oven to 350F.

Wisk together 2/3 cup (minus 1 Tbl.) potato starch and the matzoh cake meal.  Set aside.

Using a food processor, pulverize the sugar and the remaining tablespoon potato starch.  Set aside.

In a large mixing bowl, whip egg whites until shiny and stiff peaks form.  Using a spatula, alternate folding in potato starch and sugar mixtures.   Fold until no streaks remain.  Fold in salt and vanilla.

Scrape into ungreased tube pan (with removable bottom).  Smooth out top or you'll have a lop-sided cake.  Wipe off any excess batter sticking to sides of pan.

Bake for 45 minutes, or until the top is nicely browned and a toothpick comes out clean.  Remove pan and immediately invert over cooling rack.  Or counter, if you have the luxury of a granite countertop.















Let cool completely so that when you flip it back the whole thing won't collapse.

Run a knife around the outside and inside edges, then remove cake and tube.















Run knife along bottom and carefully remove cake from inner section.
















Yes, I know it's a little lop-sided.  I didn't listen to myself earlier in the post.  Still tastes good.

Serve as is, or with strawberries and whipped cream (or that whipped parve substance that tastes almost as good as white-out).

1 comment:

Cook with Altitude said...

I am so glad I found this recipe. It seems like all the others I have found have either had orange in them or cream of tartar. Can't wait to try it for my seder.

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