Pan de España
Pan de España
A light, airy sponge cake linked to Spanish and Portuguese Jewish exiles. It is especially adaptable for Passover by using matzo meal or potato starch in place of flour, creating a leavening-free cake suitable after meat meals.
Ingredients
- •6 large eggs, separated
- •1 cup sugar
- •3/4 cup potato starch or fine matzo meal
- •1 teaspoon lemon zest
- •1/4 teaspoon salt
- •1 teaspoon vanilla extract (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C) and line an 8-inch cake pan with parchment.
- 2
Beat the egg yolks with half the sugar until pale and thick.
- 3
In a separate bowl, whip the egg whites with the salt, gradually adding the remaining sugar until stiff but glossy peaks form.
- 4
Stir the lemon zest and vanilla, if using, into the yolk mixture.
- 5
Fold the potato starch or matzo meal gently into the yolks.
- 6
Fold the egg whites into the batter in three additions, keeping as much air as possible.
- 7
Transfer the batter to the pan and bake for 30 to 35 minutes, until golden and springy.
- 8
Cool before unmolding and serve plain or with fruit.
Kosher notes
Pareve when made as written. For Passover, ensure the starch or matzo meal and flavorings are certified kosher for Passover.
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