I Can’t Believe This Is A Passover Cake: Yellow Cake

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Servings: 4 servings Difficulty: Advanced
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Moist, gluten-free Passover yellow cake with lemon zest
I Can't Believe This Is a Passover Cake" Yellow Cake recipe image
I Can't Believe This Is a Passover Cake" Yellow Cake recipe image
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I Can’t Believe This Is A Passover Cake: Yellow Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 261
Dietary:
V Vegan

Description

This American-style Passover dessert features a moist, sponge-like texture achieved by beating warmed whole eggs. It is a gluten-free alternative using matzoh cake meal and potato starch, perfect for birthdays or holidays. The cake has a bright citrus note from lemon or orange zest and juice.

Directions

  1. Preheat oven to 350 F (177 C).
  2. Generously grease a ten inch springform pan or a 9 by 13 inch rectangular pan.
  3. Dust with potato starch and line bottom with parchment paper, cut to fit.
  4. Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up).
  5. Do not leave eggs in water longer than 1-2 minutes.
  6. Heat mixing bowl by filling with very hot water and then dry completely.
  7. Meanwhile, sift together cake meal and potato starch.
  8. Place lemon juice and melted margarine in a small bowl together.
  9. Set these ingredients aside.
  10. Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest.
  11. Using whip attachment, beat on low speed just very briefly just to combine ingredients.
  12. Then increase to high speed for 12 minutes.
  13. Batter will be extremely voluminous.
  14. Pour batter into a very large mixing bowl.
  15. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well.
  16. Fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid).
  17. Gently drizzle and fold in lemon juice and melted margarine or oil.
  18. Pour batter into prepared pan.
  19. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched.
  20. Cool well before removing.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 261kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 2.9g15%
Cholesterol 187mg63%
Sodium 731mg31%
Total Carbohydrate 37g13%
Dietary Fiber 1.3g6%
Sugars 24g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: passover, yellow cake, gluten free, dessert, matzoh, potato starch, lemon zest, eggs, baking, moist cake, pareve, american
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