Recipe: Poppi’s Spongecake
9 large eggs, separated into whites and yolks
1¼ cups sugar
1 tablespoon finely grated orange zest (no pith) plus 2 tablespoons fresh orange juice
1 tablespoon finely grated lemon zest (no pith) plus 2 tablespoons fresh lemon juice
¾ cup matzoh cake meal
1/4 cup potato starch
Pinch kosher salt
1. Preheat the oven to 325 degrees.
2. Place the egg yolks in the bowl of a stand mixer or handheld electric mixer. Beat on low, then medium-high speed until lightened, creamy and thick. Stop to scrape down the bowl, then add the sugar, orange zest and juice and lemon zest and juice. Beat on medium-high speed until thoroughly incorporated.
3. Whisk together the matzoh cake meal, potato starch and salt in a mixing bowl. On low speed, gradually add the cake-meal mixture to the egg-yolk mixture and beat just until incorporated.
4. Rinse the beaters until completely clean, then run under cold water to chill them slightly.
5. Place the whites in a separate mixing bowl. Beat on low, then medium-high speed to form stiff peaks that are not dry.
6. Gently fold the beaten whites into the cake batter, one-third at a time, just until no white streaks of white remain and the batter is lightened. Use a light touch to spread the batter evenly in the (ungreased) tube pan. Bake undisturbed for 65 to 70 minutes; the top of the cake should be golden brown, and it should spring back when lightly pressed.
7. Immediately invert the cake (in the tube pan) so it rests on the pan’s supports, or invert onto a sturdy long-necked bottle. Cool completely.
8. Turn the cake right side up. Use a large, rounded knife to release the cake from the pan, then transfer the cake to a serving plate. Slice using a serrated knife, to keep from squashing the cake.
Nutritional information per serving: 190 calories, 6 g protein, 33 g carbohydrates, 4 g fat, 1 g saturated fat, 160 mg cholesterol, 75 mg sodium, 0 g dietary fiber, 22 g sugar
Adapted by The Washington Post from Susan Barocas, director of the Jewish Food Experience.