A spongc cake without butter or any other fat is the all-purpose
Jewish cake, made every week to be eaten for tea or after supper
with fruit salad or compote. So many people have told me oftheir
mother's biscuit tin from which the wonderfully ever-so-light cake
(it is called plava in Britain) came out, and how you could never
stop eating. It is thought that the origin of the cake is the Sephardi
pan d'Espanya.
- Claudia Roden
Ingredients
5 eggs, separated
250g caster sugar
grated zest of l lemon
a pinch of salt
175g plain flour
Method
Beat the egg yolks with about half the sugar, till thick and very
pale, then stir in the lemon zest.
Beat the egg whites stiff with the salt. Add the remaining sugar
and beat to a very stiff, shiny meringue. Then fold in the yolk
mixture. Sprinkle the flour on top and very gently fold in as lightly
as possible.
Turn into a deep, oiled, non-stick springform cake tin about 23
cm (9 inches) in diameter and bake at 350°F 180°C gas 4 for about
I hour, until browned on top.
Jewish cake, made every week to be eaten for tea or after supper
with fruit salad or compote. So many people have told me oftheir
mother's biscuit tin from which the wonderfully ever-so-light cake
(it is called plava in Britain) came out, and how you could never
stop eating. It is thought that the origin of the cake is the Sephardi
pan d'Espanya.
- Claudia Roden
Ingredients
5 eggs, separated
250g caster sugar
grated zest of l lemon
a pinch of salt
175g plain flour
Method
Beat the egg yolks with about half the sugar, till thick and very
pale, then stir in the lemon zest.
Beat the egg whites stiff with the salt. Add the remaining sugar
and beat to a very stiff, shiny meringue. Then fold in the yolk
mixture. Sprinkle the flour on top and very gently fold in as lightly
as possible.
Turn into a deep, oiled, non-stick springform cake tin about 23
cm (9 inches) in diameter and bake at 350°F 180°C gas 4 for about
I hour, until browned on top.
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