I’ve been getting some requests for Passover birthday cakes. Here’s an idea for a festive cake to celebrate a birthday during Passover: Sunshine Sponge Cake with Chocolate Drizzle and Sprinkles.
Sponge Cake Ingredients
- ½ cup matzo cake meal
- ½ cup potato starch
- 8 large egg yolks
- 1 large whole egg
- 1 ½ cups superfine sugar, divided
- ¼ cup orange juice
- 2 teaspoons orange rind
- 2 teaspoons vanilla
- 3 ounces semisweet chocolate, grated
- 8 large egg whites
- Pinch salt
- Rainbow sprinkles
Preheat oven to 350. You will need a 10-inch footed angel food pan, ungreased.
Strain together matzo cake meal and potato starch.
Beat yolks and whole egg in a mixer for 2 minutes. Add 1 cup sugar slowly and beat for 5 minutes.
Add the orange juice, rind, and vanilla. Beat together until combined.
Add dry ingredients and mix together until just combined. Fold in grated chocolate.
In a separate bowl, beat egg whites until frothy. Add pinch of salt then beat to soft peaks.
Add remaining ½ cup of sugar 1 tablespoon at a time and beat until whites hold stiff peaks but are not dry.
Fold beaten whites into yolk mixture very gently.
Place batter into angel food pan and gently smooth top.
Place in oven for about 50 minutes until golden and cake tester inserted into cake comes out dry.
Remove from oven and immediately invert pan onto cooling rack.
When cool, turn right side up and gently remove cake from bottom, sides, and center of cake pan.
If desired, drizzle with chocolate glaze and top with sprinkles.
Chocolate Glaze Ingredients
- 6 ounces semisweet chocolate
- 1 stick margarine
- 1 tablespoon honey
Melt all ingredients over a double boiler. Whisk together until smooth.
Allow melted chocolate to cool to 90 to 92 degrees.
Place in squeeze bottle and drizzle the melted chocolate over the cake in a back and forth motion.
Serves 10 to 12
Adapted from Carole Walter
