Hi Sylvia ,
Here's a couple for you to consider.
Joe
MONDEL BREAD
1/2 lb. butter (or margarine)
2 c. sugar
6 eggs
2 3/4 c. cake meal
1/2 tsp. salt
3/4 c. potato starch
6 oz. chocolate chips
1 c. walnuts, chopped
Cream butter and sugar. Add eggs, one at a time. Stir in remaining ingredients in order above. On lightly greased cookie tin, spoon out the dough. Wet hands and pat dough into a large loaf. Bake at 350 degrees for 45 minutes. Cut into slices about 1 inch thick immediately when still warm.
PASSOVER WINE & NUT CAKE
7 eggs, separated
1 c. sugar
1/4 c. sweet red Kosher wine
1 c. nuts, finely chopped
1/2 c. matzo cake meal
1/4 tsp. salt
Beat egg yolks until thick; slowly beat in sugar and wine. Add dry ingredients. Fold in by hand, stiffly beaten egg whites. Pour batter into ungreased 10 inch tube pan. Bake 1 hour at 325 degrees. Cool inverted upside down in pan.
SARAH'S PASSOVER CHIFFON CAKE
9 eggs, separated
1/2 c. cake meal
1/3 c. peanut oil
1/4 c. orange & 1/4 c. lemon juice, mixed together
1 1/2 c. sugar
1/2 c. potato starch
1/2 tsp. salt
Beat egg whites stiff, adding 1/2 cup sugar slowly while beating. Beat yolks and 1 cup of sugar until well mixed. Add cake meal, potato starch, oil, salt and juices; mix well. Fold whites in with large spatula. Bake in ungreased tube pan at 325 degrees for 1 hour. If not brown on top, let stay in oven for a few minutes longer. Invert pan and let cool before taking out of pan. A double star recipe!
PASSOVER ORANGE NUT CAKE
8 eggs, separated
1 1/2 c. sugar
2/3 c. orange juice
1 tsp. grated orange rind
1 1/4 c. sifted Passover cake meal
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 c. nuts, finely chopped
--ORANGE SAUCE:--
1 tbsp. potato starch
1/4 c. sugar
1/4 tsp. salt
12 tsp. grated orange rind
1 c. orange juice
Beat egg yolks until thick and lemon colored. Gradually add sugar, beating after each addition until mixture is light but very thick. Stir in orange rind. Sift together cake meal, salt and cinnamon; add nuts and mix lightly. Fold dry ingredients gently into beaten egg yolks alternately with orange juice. Beat egg whites until stiff but not dry and then gently fold into cake batter, blending well. Turn into 9" or 10" ungreased tube pan. Bake in 325 degree oven for 1 hour or until done. Remove from oven; invert pan and cool cake before removing from pan. Top with Orange Sauce. To make sauce: Mix all ingredients together in a saucepan. Cook over low heat until thickened.
WEIGHT WATCHERS ALMOND-CHOCOLATE CHIP SPONGE CAKE
1/3 c. plus 2 tsp. Matzo cake meal
2 tsp. potato starch
4 eggs
1/3 c. granulated sugar
1 oz. semisweet chocolate chips
2 oz. chopped almonds
2 tbsp. firmly packed light brown sugar
1/2 tsp. ground cinnamon
1 tbsp. plus 1 tsp. margarine, melted
Arrange a sheet of wax paper over bottom and up sides of an 8 x 8 x 2 inch nonstick baking pan, letting excess paper hang over edges of pan. Preheat oven to 400 degrees. On sheet of wax paper sift together Matzo cake meal and potato starch; set aside. Using mixer on medium speed, in large mixing bowl beat eggs until frothy. Gradually add granulated sugar and beat on high speed until mixture is thick and lemon colored. Fold in cake meal mixture. Transfer batter to prepared pan. Sprinkle chocolate chips evenly over batter. In small bowl combine almonds, brown sugar, and cinnamon, stirring to combine; stir in margarine. Sprinkle evenly over chocolate chips. Bake in middle of center oven rack for 10 to 12 minutes (until a toothpick, inserted in center, comes out dry). Let cake cool in pan for 5 minutes. Holding excess paper, transfer cake to wire rack and let cool completely. Transfer cake to work surface and cut into 8 equal pieces. Makes 8 servings.
PASSOVER CARROT - NUT CAKE
6 eggs, separate
1 c. sugar
1 c. ground walnuts
1 c. ground carrots
1 tsp. vanilla
3/4 c. matzo cake meal
1/2 tsp. cinnamon
In small bowl beat egg yolks until light (at least 5 minutes). Gradually add sugar, beating until thick and lemon colored (at least 5 minutes longer). Blend in walnuts, carrots and vanilla; stir in matzo meal. Beat egg whites to stiff peaks. Fold some of egg whites into matzo mixture to lighten it; then fold matzo mixture into egg whites. Turn batter into an ungreased 8 or 8 1/2 inch spring form pan. Bake at 350 degrees for about 45 to 50 minutes or until cake tests done.
PASSOVER HONEY CAKE
3 eggs
1 c. sugar
1 c. honey
1 c. hot coffee
2 c. matzo cake meal
1/2 c. potato starch
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 c. vegetable oil
2 tbsp. chopped nuts
Beat eggs well, adding sugar gradually. Blend honey into hot coffee; cool; add to egg mixture. Sift dry ingredients and add to egg mixture with oil and nuts. Blend thoroughly. Pour into an oiled 13 x 9 inch pan or use 2 (9 inch) round pans. Bake at 325 degrees for 30 minutes. Increase heat to 350 degrees and bake 15 minutes more. Cool in pan.
BANANA SPONGE
9 eggs
1 1/4 c. sugar
3/4 c. cake meal
1/4 c. potato starch (scant)
Pinch of salt
1/3 c. finely chopped nuts (opt.)
1 lg. banana, mashed
Beat yolks with sugar until lemon color (light). Sift cake meal and starch. Blend flour and banana and nuts into yolk mixture. Beat whites stiff and fold in last. Bake at 350 degrees for 55 minutes in a high tube pan.
PASSOVER BANANA NUT CAKE
8 eggs, separated
1 1/4 c. sugar
1 1/4 c. ripe mashed bananas
3/4 c. finely chopped nuts
3/4 c. sifted cake meal
1/3 c. potato starch
1 1/2 tsp. cinnamon
Juice, rind of 1/2 lemon
Beat egg yolks with 1 cup sugar until light. Add bananas, juice and lemon rind. Beat hard for 3 minutes. Fold in dry ingredients and nuts. Beat whites with 1/4 cup sugar until stiff. Fold into yellow mixture by hand. Use tube pan. Bake in 350 degree oven for 65 to 70 minutes. Invert and cool for 1 hour.
ANNIES PASSOVER MANDEL BROIT
6 eggs
2 c. sugar
1 c. cake meal
1 c. potato starch
1 c. oil
1/2 c. nuts, chopped
Beat eggs and sugar until creamy. Add cake meal, potato starch, oil and nuts. Pour into greased cookie sheet (with sides). Sprinkle sugar mixed with cinnamon and nuts. Bake at 350 degrees for 1 hour. Slice when warm.
PASSOVER LEMON LIME ROLL
5 egg yolks, room temp.
2/3 c. sugar
3 tbsp. each lemon and lime juice
3 tbsp. water
2 tbsp. potato starch
2 1/2 tsp. each, grated lemon and lime peels
1/4 c. (1/2 stick) non-dairy
margarine, cut into sm. pieces
MERINGUE FROSTING:
2/3 c. sugar
2 tbsp. water
1 tbsp. fresh lemon, OR lime juice
1/2 tsp. vanilla
1 egg white
1 tsp. honey
Pinch of saltCAKE:
4 eggs, separated, room temp.
4 tbsp. sugar
1/4 c. potato starch
Pinch of salt
1 tsp. grated lemon peel
1/2 c. matzo cake meal
Filling: Mix yolks, sugar, juice, water, potato starch, grated peel in small saucepan over medium-low heat. Add margarine and boil until mixture is very thick and peels away from sides. Stir constantly for one minute. Transfer to bowl and cover with plastic wrap directly on surface to prevent skin from forming. (This can be prepared one day ahead and refrigerated.) Frosting: Beat sugar, egg whites, water, lemon juice, honey, salt in bowl for one minute. Set bowl over saucepan of briskly simmering water (do not let water touch bowl). Beat at high speed until stiff peaks form, and is spreadable (about four minutes). Remove bowl and continue beating until cool and texture of marshmallow fluff (about 3 minutes). Add vanilla. Cover and cool in refrigerator (can be prepared one day ahead). Cake: Preheat oven to 400 degrees. Grease bottom of 15 1/2 x 10 1/2 jelly roll pan. Line pan with waxed paper. Grease paper. Beat whites and salt in bowl until soft peaks form. Add sugar, 1 tbsp. at a time, and beat until stiff. Blend yolks and add 1 tbsp. lemon peel in bowl. Fold in 1/4 of whites. Fold mixture back into rest of egg whites. Sift potato starch and cake meal over and fold gently. Turn batter into prepared pan, spreading evenly. Bake until light brown, approximately 10 minutes. Run knife around side of cake and invert onto towel lined rack. Cool. To assemble: Stir 1/3 cup of frosting into filling. Mix 2 tsp. lemon peel into remaining frosting. Discard paper from cake. Spread cake evenly with filling. Roll up tightly as for jelly roll, starting at short end, and using towel as aid. Transfer cake to platter, seam side down. Spread frosting over entire cake. (This can be assembled 8 hours ahead.) Tent loosely with foil and refrigerate. Bring to room temperature before serving.