cake (Sponge Cake-Pound Cake)
5 medium eggs
5 oz granulated sugar
4 oz flour "Ekmach Yashan"
1.5 oz corn starch
2 oz oil
1 Teaspoon vanilla extract
Lemon zest 7" round spring form pan
Standup Mixer or hand mixer or mixing bowl and whip
Mix the flour and cornstarch and pass through a (fine strainer).
Using an electric mixer, place the eggs in the mixing at high
speed for 1 minute. Gradually add the sugar and whip until
it is thick, foamy, thick ribbon and tripled in volume. About
7 minutes. Take the time to whip it well; if the mixture is
under whipped, the baked Genoise will be dense. Do not over
mix or the batter will deflate.
Switch the mixer to the lowest speed and gradually add the
four until the flour is no longer visible. Do not over mix.
Add the oil, the vanilla and lemon zest .Remove the bowl from
the mixer and with a wooden spoon overturn the bottom to check
for lumps. Do not over mix. Oil the sides and line the bottom
of a 7" round spring form pan with oiled parchment paper.
Fill 3/4 full with batter. Bake in a preheated 350 degree
F oven until well-risen and golden brown, about 30 minutes.Let
the genoise cool slightly. Unmold, remove parchment paper
and finish cooling on a wire rack. The baked genoise can be
stored in the freezer for 2 to 3 weeks if well wrapped in
plastic wrap. Return it to room temperature before using it.
this recipe into a Chocolate Genoise by substituting unsweetened
cocoa powder for 10 to 20 percent of the weight (a scant 1/4
cup to a full 1/3 cup) of the flour. Weigh the cocoa powder
before you sift it.
(Sufganiyot). Makes about 20 Sufganiyot
2 pounds flour
2/3 cup sugar
2 teaspoons salt
11/2 cups water
4 whole eggs
6 tablespoons oil
2 table spoon yeast
In a small bowl, combine yeast, warm water, and 1 teaspoon
sugar. Set aside until foamy, about 10 minutes.
Place flour in a large bowl. Make a well in the center; add
eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt.
Using a wooden spoon, stir until a sticky dough forms.
On a well-floured work surface, knead until dough is smooth,
(about 10 minutes). (Add more flour, if necessary). Place
in a slightly oiled bowl; cover with plastic wrap. Set in
a warm place to rise until doubled, 1 hour. Punch down the
dough and let rise again for 40 minutes. Punch it down again.
Using your hand in a circular motion form 2 inch balls, flatten
them with the palm of your floured hand, by pushing down once,
and lay them 3 inch apart on a slightly floured wax paper.
Cover with plastic wrap; let rise 30-40 minutes or until doubles
In medium shallow pot over medium heat, heat oil (2"
high) until a deep-frying thermometer registers 300 degrees.
Using a slotted spoon, carefully slip 4 rounds into oil. Fry
until golden, about 2 minutes. Turn doughnuts over; fry until
golden on other side, another 2 minutes. Using a slotted spoon,
transfer to a paper-towel-lined baking sheet. Roll or sprinkle
with confectionary sugar while warm.
Fill a pastry bag fitted with a #4 tip with jam or vanilla
pastry cream. Fit the pastry tip into a hole, pipe about 2
teaspoons jam into doughnut. Repeat with remaining doughnuts.
Vanilla Pastry Cream
3 cups water
1 cup parve cream
4 whole eggs
4 large egg yolks
8 ounces sugar
3 ounces cornstarch
1 vanilla bean split lengthwise, or 2 teaspoon vanilla extract
In medium stainless bowl, whisk together 1 cup milk, whole
eggs and egg yolks, cornstarch and whisk until smooth and
cornstarch is dissolved.
Place remaining water, cream and sugar in heavy medium saucepan,
Scrape in seeds from vanilla bean; or vanilla extract.
Set pan over moderate heat and bring to a simmer.
Whisk hot cream-water mixture gradually into the cold egg
mixture (one cup at a time). Place the stainless bowl over
moderate heat and cook, whisking the bottom constantly to
prevent burning and sticking, until pastry cream starts simmering
(bubbles) and thickens, approximately 5-7 minutes, frequently
scraping the bottom to prevent cream from sticking. Remove
from heat, discard vanilla pod and set a side to cool. Transfer
to a container and press plastic wrap directly onto surface.
Chill until cold, about 4 hours. (Pastry cream can be made
ahead and refrigerated, wrapped well with plastic wrap on
surface, up to 3 days.)