Almond-Orange Sponge Cake

4.5
(2) 2 Reviews
Prep Time
20
min.
Total Time
1
hr.
35
min.
Servings

12 servings

What You Need

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Make It

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  • Preheat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
  • Beat egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min. or until thick and lemon colored. Add almonds, orange zest and juice; beat 1 min. or until well blended. Gently stir in matzo cake meal and potato starch. Add egg white mixture; stir gently until well blended. Spread into ungreased 10-inch tube pan.
  • Bake 50 min. to 1 hour or until golden brown. Invert cake onto wire rack; cool completely in pan. Loosen cake from pan; remove from pan to serving plate. Sprinkle with the powdered sugar.

Cooking Know-How

Sponge cakes are often turned upside-down to cool so that the air pockets do not collapse during cooling. Place tube pan upside-down on its feet or on a wire rack; let stand 30 min. or until cake is completely cooled. Turn upright. Run thin knife or spatula around tube and outside edge of pan to loosen cake. Remove cake from pan.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 7g
Saturated fat 1g
Cholesterol 105mg
Sodium 35mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 18g
Protein 6g
   
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • greekkookla | Sat, Apr 7 2007 6:25 PM

    Made it as a Passover birthday cake for my granddaughter and it was a big hit. Sent this recipe to a friend and will definitely make it again.

  • travelfoods | Tue, May 9 2006 3:19 AM

    THIS WAS VERY GOOD! IT GOES VERY WELL WITH HOT COFFEE TOO.

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