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Passover Wine Cake
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
9 large eggs, separated
Preheat oven to 325 degrees. In batter bowl, with electric beater beat egg yolks until light, gradually beating in the sugar until mixture is very thick and light colored. With a rubber spatula, fold in the cinnamon and wine, alternately with the matzo and ground walnuts until it is mixed and still fluffy. Wash beaters, and then beat egg whites and salt until stiff peaks form. Stir about 1/4 of the egg whites into the yolk mixture to lighten it, and then gradually fold in the remaining egg whites to just gently mix. Do not overmix. (Fold, fold, fold not beat, beat beat.) Gently pour into ungreased 10 inch angel food pan. Bake 60 minutes. When done, remove from oven and invert pan onto the feet to let it hang to cool. If no feet on your pan, suspend the tube pan over a funnel or bottle. When cake is cool, loosen the sides of the cake with a thin spatula and turn out onto a cake plate. Sprinkle with powdered sugar.
Recipe created 2000-04-03.