lakewood wife – not my own recipes, but you can try them out
No-Cholesterol Passover Angel Food Cake Recipe:
1 3/4 cups sugar
1 1/4 cups matzo cake meal
2 tablespoons finely grated orange zest
1 3/4 cups egg whites, about 12 large eggs
1/2 teaspoon salt
2 tablespoons orange juice
Instructions for the No-Cholesterol Passover Angel Food Cake recipe:
1. Combine 3/4 cup sugar, matzo cake meal and orange zest in bowl.
2. Beat egg whites and salt in large mixer bowl until soft peaks form.
3. Gradually add remaining 1 cup sugar, 1/4 cup at time, alternating with orange juice.
4. Beat well after each addition.
5. Continue beating until stiff peaks form.
6. Fold in matzo meal mixture, 1/4 at time.
7. Use 15 under-and-over strokes for each addition, slightly turning bowl after each stroke.
8. Fold additional 10 strokes.
9. Pour batter into ungreased 10-inch (25.40 centimeter) tube pan.
10. Bake at 325 degrees Fahrenheit (160 degrees Celsius or Centigrade) for 50 minutes to 1 hour, or until cake springs back to touch.
11. Remove from oven, immediately invert pan and cool.
12. Loosen cake from pan and turn out onto serving plate.
wine cake:
* 1 cup matzo cake meal
* 1/4 teaspoon salt
* 2/3 cup medium-dry Concord-grape wine
* 3 tablespoons fresh lemon juice
* 6 large eggs, separated, at room temperature for 30 minutes
* 1 1/2 teaspoons finely grated fresh lemon zest
* 1 1/4 cups granulated sugar
Whisk together matzo cake meal and salt in a bowl. Stir together wine and lemon juice in another bowl or a glass measure.
Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until mixture is very thick and pale, 2 to 3 minutes.
With mixer at low speed, add half of matzo cake meal mixture to yolks, then all of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into ungreased tube pan and rap pan firmly three times on work surface to eliminate any large air bubbles.
Bake spongecake until top is golden and springs back when it is pressed gently, 35 to 40 minutes. Immediately turn pan upside down on a rack and cool completely, about 1 hour. Run a knife around inner and outer edges of cake to loosen, then remove from pan.
Apple cake
# 1/2 cup matzo meal (not cake meal), plus additional for dusting
# 1 cup slivered almonds (4 1/2 oz), toasted and cooled
# 1/2 teaspoon salt
# 5 large eggs, separated, at room temperature for 30 minutes
# 1 cup granulated sugar
# 2 Granny Smith apples, peeled and coarsely grated
Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt until finely ground. (Be careful not to pulse to a paste.)
Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.
Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.
sprinkle sugar on cake before serving.