Passover Cake

cakeI really love the annual rituals of holidays from Thanksgiving to Passover.  The meals are the same every year with just a few variations but the theme is obviously consistent.  We had a really nice Passover this year with a few new guests which is always a bonus.  Decided we would be a little more hardcore next year with the service around the meal.

One constant is the flourless poundcake.  I added a lot of lemon this year.  Makes a big difference otherwise it is pretty bland.  It is really about the berries and whipped cream.

Preheat oven to 350.  The key to this is beating the eggs enough.  They are the key to this cake.

8 large eggs at room temperature

1 1/2 cups sugar

2 tbsp. lemon juice

2 tbsp. grated lemon zest

3/4 cup potato starch

1/2 tsp. kosher salt

Separate 7 of the eggs.

Take the 7 eggs yolks with the 8th whole egg and beat until frothy, creamy and golden.

Sift the sugar so it is super fine.  Add the sugar, lemon juice and lemon zest to the egg yolks and beat until fully incorporated.

Sift the potato starch and add salt to it.  Beat this in to the egg yolk and sugar mixture

Beat the egg whites until stiff but not hard.

By hand fold the egg yolk mixture into the egg whites.

Pour into a greased 10″ tube pan and bake until golden.  50-55 minutes.

Serve at room temperature with berries (added a little sugar to those berries) and whipped cream.