Orange Sponge Cake with Raspberry Sauce

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Difficulty: easy

Ingredients

3/4 cup matzo cake meal
1/4 cup Manischewitz Potato Starch, or other brand
12 large egg(s), separated
1 1/2 cup sugar
1/4 cup fresh orange juice
2 tsp orange zest, finely chopped
1/3 cup preserves, raspberry
1 cup unsweetened frozen raspberries, flash frozen, or fresh raspberries

Directions

Preheat oven to 350F.

Sift matzo cake meal with potato starch over a large bowl; sift again and set aside.

In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside.

In a large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well.

Fold egg whites into yolk mixture until just blended. Sift in matzo cake meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2 piece ungreased angel food cake pan or sponge cake pan.

Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert sponge cake pan onto a wire rack; cool cake completely in pan, in inverted position.

Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.

When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate. Slice into 16 pieces and drizzle each slice with sauce just before serving. Yields 1 slice of cake per serving.
Notes
You’ll need 1 large orange to yield the zest and juice for this cake.

Cooking Tip: Cooling the cake upside down is one of the tricks of making a sponge cake light and tall. Invert the cake immediately upon removing it from the oven. Cool completely in the inverted position.