Passover Hazelnut Sponge Cake (Pan di Spagna Alle Nocciole)

By stancec44

— From “The New Mediterranean Jewish Table,” by Joyce Goldstein

Ingredients

• 10 eggs, separated 1 cup sugar, divided
• Grated zest and juice of 1 orange (3-4 tablespoons juice)
• Grated zest and juice of 1 lemon (2-3 tablespoons juice)
• 1-1/2 cups finely ground toasted and peeled hazelnuts
• 6 tablespoons matzo cake meal, sifted
• 2 tablespoons potato starch
• Pinch of salt 1 teaspoon vanilla extract

Preparation

Step 1

Heat oven to 350 degrees. In the bowl of an electric mixer, combine the egg yolks, 1/2 cup of the sugar, the citrus zests and the juices. Beat on high speed until the mixture is thick and holds a ribbon when the beaters are lifted.

In a clean bowl, using clean beaters, beat the egg whites on medium speed until foamy. Increase the speed and gradually add the remaining sugar. Beat until stiff peaks form. Gently fold the egg whites into the egg yolk mixture, then fold in remaining ingredients.

Pour the batter into a greased tube pan and smooth the top. Bake 45-50 minutes, until a toothpick inserted into the center comes out clean. Invert the cake pan onto a wire rack until cool, then remove pan.