Jewish
Holiday Cooking & Baking:
Passover Breakfast & Brunch Recipes
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50 original recipes for the traditional baked goods associated with the major holidays--challah for Shabbat, hamantashen for Purim, macaroons and matzah for Passover, jelly doughnuts for Chanukah--as well as delicious and exotic alternatives from around the world: Yemenite kubbanah, Turkish boyos, German schnecken, Russian babka, Hungarian strudel, Parisian pletzel, Mexican banana cake, Syrian ka'ak. see more Jewish Holiday Cookbooks
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Passover Sponge Cake While this sponge cake could be served for dessert with fresh fruit and whipped cream accompanying it, I prefer to think of it as an ideal Passover breakfast or brunch recipe. It's not overly sweet, and is just light enough in texture that it's perfect to have in the morning with some coffee or tea, although serving fresh fruit along with it is nice at any time of day. If you are watching your cholesterol, this may not be the cake for you because it does use a lot of eggs. But what Passover food doesn't? I always feels like I eat more eggs at Passover time than any other time of year! And this sponge cake is really yummy, no caveat like "for Passover food" needed. For me, Passover wouldn't be Passover without it. It keeps pretty well if you wrap it in foil. When I was in college, my mom would make this cake for me and I'd have breakfast and snacks for a week. One time, it was even slightly undercooked and it was still good, because the top was gooey and I didn't care, but you can use a cake tester inserted in the center to be sure about doneness before you remove the cake from the oven. Anchor
Hocking 9-Piece Essentials Oven Set Preheat oven to 325 degrees. Using an electric mixer, beat egg whites with salt until stiff (not totally dry but you definitely don't want liquid left in bottom of the bowl). Set aside. In a different mixing bowl, beat yolks well. Add sugar gradually, beating as you go. Add rind and juice. Sift cake meal and potato starch together, and add to mixture and mix well. Fold in egg whites by hand. Pour into oiled and wax paper lined 9 x 12 or 9 x 13 pan. Bake at 325 degrees for 45-50 minutes. (In convection oven 325 degrees for 25-30 minutes)
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Ingredients Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?
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