ITALY / JEWISH ~ Tuscan Citrus Sponge Cake
TUSCAN CITRUS SPONGE
This Pesach cake comes from the little Tuscan town of Pitigliano, whose rich Jewish tradition dates back to the 13th century. Made with matzo and potato flour, it is kosher for the festival but rich and special enough for any festivity.
Serves 6 - 8
12 eggs, seperated
300g/11oz/1 1/2 cups caster {superfine} sugar
120ml/4 floz/1/2 cup fresh orange juice
Grated rind of 1 orange
Grated rind of 1 lemon
50g/2oz/1/2 cup potato flour, sifted
90g/3.5oz/3/4 cup fine matzo meal or matzo meal flour, sifted
Large pinch of salt
Icing {confectioner's} sugar, for dusting
Preheat the oven to 160C/325F/Gas 3. Whisk the egg yolks until pale and frothy, then whisk in the sugar, orange juice, orange rind and lemon rind. Fold the sifted flours into the egg mixture. In a clean bowl, whisk the egg whites with the salt until stiff, then fold into the egg yolk mixture. Pour the cake mixture into a deep, ungreased 25cm/10inch cake tin {pan} and bake for about 1 hour, or until a cocktail stick {toothpick}, inserted in the centre, comes out clean. Leave to cool in the tin. When cold, turn out the cake and invert it on a serving plate. Dust the top with a little icing sugar before serving, if you wish.
Source: "Jewish Cooking - The Traditions, Techniques, Ingredients, and Recipes" by Marlena Spieler