Archive | April, 2014

Passover Chiffon Cake

8 Apr

Passover Sponge CakeOK, I lied — I told you last week that there would be no blog this week because of Passover. That’s because I was so fermisht by a 10-day visit to my daughter and her family in New Jersey that I got my dates confused. Obviously, this week is not the Passover holiday. I thought I had prepared and scheduled enough blogs ahead of time so that I wouldn’t have to do one today, which is my first day back home. But I miscalculated by a week.

So I hope you’re pleasantly surprised to receive another Passover recipe today. Next week there will be no blog because of Passover.

You may already have a favorite Passover sponge cake recipe, but if you don’t you may want to try this one. We tried several before settling on this one, which I like because it’s very light, fairly moist and slightly lemony. It also keeps very well, if you wrap it tightly in plastic.

If you don’t observe Passover, just skip this week’s recipe — no one in his or her right mind would make a Passover cake unless they had to!

A few important things to remember when you make a sponge cake: Make sure your tube pan is completely clean and dry before you pour in the batter. Don’t open the oven door until it’s time to take the cake out of the oven; the movement may cause the cake to fall. And don’t be tempted to bake the cake for less than the recommended baking time. The cake may look done, but if it’s a little underdone, it will break and fall out of the pan when you turn it upside down to cool.

Ingredients:

1 cup matzo cake meal
¼ cup potato starch
1½ cups sugar
1 tsp. salt
½ cup vegetable oil
8 large or extra-large eggs at room temperature, separated
½ cup water
¼ cup lemon juice
1 Tbs. grated lemon rind

Directions:

Preheat oven to 325 degrees.

Combine dry ingredients in a bowl. Make a well in the center and add the oil, egg yolks, water, lemon juice and rind, in the order named. Beat until very smooth, about 5 minutes at medium speed on electric mixer.

Beat egg whites until very, very stiff. Gradually fold egg whites into the yolk mixture very gently, until all traces of white are mixed in. Do not stir.

Pour into ungreased 10-inch tube pan. Bake for 70 minutes.

Invert tube pan on a large plate or flat surface. If the pan has no “feet” on the top rim, invert it so it rests on a bottle or funnel. Cool completely. Loosen the edges of the cake with a knife or spatula.

Serves 12 to 16

Advertisements

Passover Apple Kugel

1 Apr

Passover Matzoh Apple KugelHere’s one of my favorite Passover recipes. I’ve been making it just about every year for 40 years. I got it from my cousin, Linda Israel, who invited us to a seder at her home soon after we were married. This recipe can easily be doubled.

(Note: Due to the Passover holiday, Bobbie’s Best Recipes will not be published next week.)

Ingredients:

3 boards of matzoh
2 medium apples
3/4 cup raisins
1/2 cup sugar
2 Tbs. margarine, melted
3 eggs, well beaten
rind of half a lemon, grated
1/2 tsp. cinnamon
pinch of salt

Directions:

Preheat oven to 350 degrees.

Soak the matzoh in cold water until it is soft. Drain and break  it up into small pieces in a large bowl. Peel and chop the apples and add to matzos along with the sugar, raisins, melted margarine, lemon rind, cinnamon and salt. Mix together with the beaten eggs.

Pour into a greased casserole or square baking pan. Bake for 45 minutes. Cut into squares to serve.

Serves 6 to 8