View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Passover Lemon Sponge Cake with Strawberry-Kiwi Compote

Source: Cooking.com
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  10 servings
A light chiffon-like cake with a colorful compote.
RECIPE INGREDIENTS
For the Cake:
10 large eggs, separated
1 1/2 cups sugar
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon peel
1/2 teaspoon salt

3/4 cup passover cake meal
1/2 cup potato starch
For the Compote:
2 pounds strawberries, hulled, sliced
8 ripe kiwi, peeled, quartered, sliced
3 (or more) tablespoons sugar
1 tablespoon finely chopped fresh mint
Non-dairy whipped topping (optional)
Passover Lemon Sponge Cake with Strawberry-Kiwi Compote Recipe at Cooking.com
DIRECTIONS
FOR THE CAKE:
Preheat oven to 325 degrees F.

Line bottom of 10-inch angel food cake pan with parchment paper. Using an electric stand mixer and whisk attachment, beat egg yolks in large bowl until thick and pale. Add sugar and beat until thick and tripled in volume, about 5 minutes. Beat in juice, peel and salt. Using electric stand mixer and clean dry whisk attachment, beat egg whites in another large metal bowl until stiff but not dry.


Sift cake meal and potato starch over yolk mixture. Using rubber spatula, fold in gently but thoroughly. Fold in egg whites. Transfer batter to prepared pan. Bake until cake is golden brown and springs back when gently touched, about 1 hour. Invert cake and cool completely. Run small sharp knife around cake edges to loosen. Invert cake onto platter.


DO-AHEAD TIP: Cake can be prepared 2 days ahead. Wrap with plastic. Store at room temperature.


FOR THE COMPOTE:
Combine berries and kiwi in large bowl. Add enough sugar to sweeten to taste. Stir in mint. Let stand 30 minutes to 2 hours at room temperature.


Using a large serrated knife, slice cake into wedges. Transfer wedges to plates. Spoon compote over. Top with non-dairy whipped topping and serve.


Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Passover Sweets
 Classic Confection: Sponge Cakes
Nutrition Facts per Serving
Yield:   10 servings
Calories: 318
Fat. Total: 6g
Fiber: 4g
Carbohydrates, Total: 61g
Sodium: 181mg
% Cal. from Fat: 17%
Cholesterol: 213mg
Protein: 8g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.