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Print this Recipe    Passover 08

Walnut Orange Passover Sponge Cake
12-14 servings

9 eggs, separated
1/4 tsp salt
1 cups plus 2 tbsp sugar
1/2 cup matzoh cake meal
1/4 cup potato starch
1 tsp vanilla
1/2 tsp orange extract
zest (rind) of one orange, finely minced.

Spoon batter into a 10-inch tube pan lined in the bottom with baking
parchment or greased brown paper. Place in a preheated 375-degree
oben and immediately lower heat to 325 degrees. Bake until cake
springs back to the touch, about 50 minutes. Remove from oven,
let cool well before inverting/removing. (it helps to run a flat
knife around the edge to separate cake from pan.)

For the passover confectionrs' sugar: Place sugar and potato starch
in a food processor and process until blended, about 3 minutes.
Use as a garnish by sifting over cake lightly and arrange shreds
of aorange peel on top. (regular conf. sugar includes cornstarch,
which is a by-product of corn, which most authorities forbid.)

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