Apricot-Orange Sponge Cake with Orange Glaze
Serves 12 to 16
Passover sponge cakes are often loaded with egg yolks, which are high in cholesterol. My version uses only two, reducing the saturated fat per serving to close to nil. Its combination of apricot and orange and its topping of sliced citrus fruits elevate the classic Passover sponge to an elegant and special dessert.
Prep time: 30 minutes
Cook time: 35 minutes
Ingredients:
Cake:
| 2 |
large egg yolks |
1 |
tablespoon finely grated orange zest |
| 1/2 |
cup orange juice |
1/3 |
cup vegetable oil |
| 1/4 |
cup orange juice concentrate |
11/4 |
cups of sugar |
| 2/3 |
cup matzo cake meal |
2/3 |
cup potato starch |
| 6 |
large egg whites |
1/2 |
cup diced dried apricots |
Glaze
| 1 |
tablespoon orange juice |
1/4 |
cup confectioners' sugar |
- Heat oven to 350°F.
- Make cake: Combine egg yolks, orange zest, orange juice, oil, orange juice concentrate, and ¾ cup of the sugar in a large bowl. Blend using a whisk or an electric mixer.
- Combine the matzo cake meal and potato starch in a separate bowl. With a rubber spatula, stir the mixture into the orange mixture just until everything is combined.
- In a clean, dry bowl, beat the egg whites until they are foamy. Gradually add the remaining cup of sugar, beating until stiff peaks form. Stir the apricots and one-quarter of the egg whites into the cake batter. Gently fold in the remaining egg whites just until blended. Pour the mixture into an ungreased 9-inch springform pan.
- Bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, about 35 minutes.
- Let the pan cool on a wire rack. Remove the side of the pan. (If necessary, run a thin, sharp paring knife around
the side of the pan first.)
- Make glaze: Mix the orange juice concentrate and confectioners’ sugar until the mixture is smooth. Pour it over the cake.
