Passover Sunshine Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Passover Sunshine Cake 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.4 out of5based on5 ratings. 1 user reviews.
Passover Sunshine Cake

This recipe makes 12 servings

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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 eggs, separated
  • 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
  • 3/4 cup matzo cake meal 3/4 cup matzo cake meal
  • 1/4 cup potato flour 1/4 cup potato flour
  • 3 tbsp grated orange rind 3 tbsp grated orange rind
  • 1/4 cup orange juice 1/4 cup orange juice
  • 1 tbsp vanillin sugar 1 tbsp vanillin sugar
  • 1/2 tsp salt 1/2 tsp salt
  • 2 cups halved strawberries 2 cups halved strawberries
  • 1-1/2 cups raspberries 1-1/2 cups raspberries
  • 1/2 cup slivered peeled mango 1/2 cup slivered peeled mango
  • Citrus Curd:
  • 2 eggs 2 eggs
  • 1 cup granulated sugar 1 cup granulated sugar
  • 3 tbsp grated orange rind 3 tbsp grated orange rind
  • 1/2 cup orange juice 1/2 cup orange juice
  • 1/2 cup lemon juice 1/2 cup lemon juice
  • 1 tbsp potato flour 1 tbsp potato flour
  • 1/4 cup pareve margarine 1/4 cup pareve 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

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