Passover Sunshine Cake

By The Canadian Living Test Kitchen

72 people added this to their Recipe Box

Passover Sunshine Cake
Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	345345 cal
pro	7 g7g pro
total fat	9 g9g total fat
sat. fat	2 g2g sat. fat
carb	61 g61g carb
fibre	2 g2g fibre
chol	171 mg171mg chol
sodium	207 mg207mg sodium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	1515 vit A
vit C	5757 vit C
folate	2222 folate

Sunshine cake, really angel food cake made with whole eggs, is relatively obscure despite being around for more than a century. However, with its light moist texture, golden colour and citrus flavour, it makes an ideal Passover dessert using kosher-for-Passover ingredients, as well as one for Easter (see Variation, this page) and certainly deserves more celebrity.

Ingredients

9 eggs , separated9 9eggeggs, separated
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
3/4 cup matzo cake meal 3/4 3/4cup cupmatzo cake meal
1/4 cup potato flour 1/4 1/4cup cuppotato flour
3 tbsp grated orange rind 3 3tbsp tbspgrated orange rind
1/4 cup orange juice 1/4 1/4cup cuporange juice
1 tbsp vanillin sugar 1 1tbsp tbspvanillin sugar
1/2 tsp salt 1/2 1/2tsp tspsalt
2 cups halved strawberries 2 2cups cupshalved strawberrystrawberries
1-1/2 cups raspberries 1-1/2 1-1/2cups cupsraspberryraspberries
1/2 cup slivered peeled mango 1/2 1/2cup cupslivered peeled mango
Citrus Curd:
2 eggs 2 2eggeggs
1 cup granulated sugar 1 1cup cupgranulated sugar
3 tbsp grated orange rind 3 3tbsp tbspgrated orange rind
1/2 cup orange juice 1/2 1/2cup cuporange juice
1/2 cup lemon juice 1/2 1/2cup cuplemon juice
1 tbsp potato flour 1 1tbsp tbsppotato flour
1/4 cup pareve margarine 1/4 1/4cup cuppareve margarine

Preparation

In large bowl, beat together egg yolks, half of the sugar, the matzo cake meal, potato flour, orange rind and juice and vanillin sugar until blended. Set aside.

In separate large bowl and with clean beaters, beat egg whites with salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form.

With spatula, gently fold one-third of the egg whites into yolk mixture; fold in remaining whites just until no streaks remain. Scrape into ungreased (not nonstick) 10-inch (4 L) tube pan; smooth top. Bake in centre of 350°F (180°C) oven until top springs back when lightly touched, about 50 minutes.

Turn pan upside down and let cake hang on legs attached to pan or on inverted funnel, or bottle, until cooled, about 3 hours. Run long palate knife around centre and side of pan, pressing blade against pan and reaching to bottom to loosen cake. Unmould onto cake plate. (Make-ahead: Cover with plastic wrap; store for up to 24 hours.)

Citrus Curd: In saucepan, whisk eggs, sugar, orange rind, orange and lemon juices and potato flour. Bring to boil over medium-high heat and boil, stirring, for 1 minute. Remove from heat; whisk in margarine. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.) Spread 1/3 cup (75 mL) over top of cake; top with strawberries, raspberries and mango. Serve with remaining curd.

Additional information :

Tip: For the lightest, highest cake, we recommend Manischewitz cake meal.

Variation
Easter Sunshine Cake: Reduce egg yolks to 7. Replace matzo cake meal and potato flour with 1-2/3 cups (400 mL) sifted cake-and-pastry flour. Replace vanillin sugar with regular vanilla sugar or 1 tsp (5 mL) vanilla. In Citrus Curd, replace potato flour with 1 tbsp (15 mL) cornstarch. Replace margarine with butter.

Source : Canadian Living Magazine: April 2006