Directions:
- Preheat oven to 325 F.
- Line the bottom of a 9 tube pan with a doughnut shaped piece of wax paper, notching around the cun (beats me as to what this means) center circle every inch.
- Do not grease pan.
- Sift first 4 ingreds. into a bowl. Set aside.
- Separate eggs, droping 4 yolks into one mixing machine bowl and 10 whites into another.
- Using whisk attachment, beat egg whites on med.hi speed until foamy. Turn speed up to high. Sprinkle in half the sugar and beat until stiff and glossy.
- Set bowl with yolks on machine. Beat until light. Sprinkle in remaining sugar, zests and concentrate. Beat on high speed until well blended.
- Using a wooden spoon, stir abt. a 1/2 c. of beaten whites into yolks. Then pour all of yolk mixture over beaten egg whites.
- Fold in by hand in 12 sweeping strokes.
- Sift dry ingreds. again over all and continue folding for another 12 strokes.
- Sprinkle and fold in nuts (another 12 strokes would suffice.)
- Spoon into prepared pan, smoothing out top. Run a blunt knife around sides to dispel any air bubbles.
- Bake in Center section of oven for 55 min.
- Top should be lightly browned and toothpick, when inserted, should come out clean. Remove from oven and invert tube onto a 3-cup mason jar with a 1 1/2 neck, or any convenient holder that will fit the tube. Cool for 1 1/2 hrs.. Gently unmold. Peel off wax paper.
- When completely cooled, sift confectioner's sugar over. Cut with sharp serrated knife, or pull apart servings with fork.
- Frances Prince's New Jewish Cuisine
- Url:
- /recipes/?show=Pineapple%2Fnut%20passover%20sponge%20cake%20%20%20%20%20%20%20%20%20-
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2181.71 Kcal (9134 kJ) | ||
| Calories from fat | 345.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.44g | 59% | |
|---|---|---|---|
| Sodium | 1182.86mg | 49% | |
| Potassium | 1119.31mg | 24% | |
| Total Carbs | 419.64g | 140% | |
| Sugars | 212.36g | 849% | |
| Dietary Fiber | 15.69g | 63% | |
| Protein | 61.44g | 123% | |
| Vitamin C | 35.4mg | 59% | |
| Iron | 9.5mg | 53% | |
| Calcium | 204.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 235.88 Kcal (988 kJ) | ||
| Calories from fat | 37.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 59% | |
|---|---|---|---|
| Sodium | 127.89mg | 49% | |
| Potassium | 121.02mg | 24% | |
| Total Carbs | 45.37g | 140% | |
| Sugars | 22.96g | 849% | |
| Dietary Fiber | 1.7g | 63% | |
| Protein | 6.64g | 123% | |
| Vitamin C | 3.8mg | 59% | |
| Iron | 1mg | 53% | |
| Calcium | 22.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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