My Mother's Passover Raspberry Jam Cake
Spray a tube pan with non stick spray. Cover bottom and sides with
parchment paper. Spray again and set aside.
- 8 eggs, separated
- 1 1/4 cups sugar
- 1 lemon, (juice and rind)
- approx. 2 tbsp. raspberry jam
- 1/2 cup cake meal and 1/2 cup potato starch, combined
- 1/4 tsp. salt
- crushed walnuts, if desired
Beat egg whites and salt until stiff peaks appear. Place in fridge to keep.
(Make sure you have no egg yolk in the batter.)
Beat yolks and sugar until smooth and light. Add lemon juice and rind,
jam and dry ingredients and mix well.
Gently fold egg whites into mixture. (I sometimes rebeat the whites before
adding to the mixture.)
Pour into prepared tube pan and sprinkle top with nuts if desired.
Bake in 325 oven approx. one hour. (My oven is very hot and so I bake
this recipe in a 300 oven for 50 minutes.)
Be sure not to slam doors or open the oven before the required time -
you may end up with a pancake!
Remove the cake and invert on cooling rack until it comes out of pan.
When cool, turn cake over so that nuts are on top.
Garnish plate with raspberries and serve.
I hope my mother's recipe is as enjoyable for you as it is for me and
We love you Mom.
Elka Birnbaum, Toronto, Canada