Desserts

Almond-Orange Sponge Cake

photo by:kraft

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.

posted by

greekkookla

on 4/7/2007

time

prep:

20 min

total:

1 hr 35 min

servings

total:

12 servings

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What You Need

eggs, separated

cup granulated sugar, divided

cup finely ground PLANTERS Slivered Almonds

Grated peel and juice of 1 orange

1/2

cup matzo cake meal

Tbsp. potato starch

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.