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Desserts

Almond-Orange Sponge Cake

Almond-Orange Sponge Cake recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 35 min
servings
total:
12 servings
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What You Need

6
 eggs, separated
1
cup  granulated sugar, divided
1
cup   finely ground PLANTERS Slivered Almonds
 Grated peel and juice of 1 orange
1/2
cup  matzo cake meal
2
Tbsp.  potato starch
1
Tbsp.  powdered sugar

Make It

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.

Kraft Kitchens Tips

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.
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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