Calories
693 kcal
Protein
11.8 g
Fat
34.6 g
Carbohydrates
75.6 g
Separate egg yolks from egg whites. Combine ground almond and matzo meal in a bowl. Mix well, add salt.
Take another bowl. Pour in vegetable oil, brown sugar, egg yolks, almond and vanilla essences, orange juice and half of Brandy. Mix well. Add the matzo meal mixture. Knead a thick dough.
Beat egg whites in a separate bowl until stiff. Then gradually add to the dough. Mix well.
Transfer sponge cake to the baking dish (you can take any shape: round, square etc.). Bake in the oven for about half an hour at 356 F.
Make glaze. Combine the remaining part of Brandy and powdered sugar. Then pierce the sponge cake with a toothpick/fork, pour this glaze over the baked cake. Bake for 10 minutes again until crust.
How to separate egg yolks from egg whites? First wash the hands and eggs. Put eggs in the fridge, so it will be easier to separate the yolks from the whites. Take 3 small bowls. Break the eggs into the first bowl, trying not to break the yolks. Then drop them into your palm and take the other bowl. Make the whites drip through your fingers into the second bowl. Then add the separated yolks to the third bowl.
If you want to beat egg whites, use fresh and chilled eggs.
How to get orange juice? Take out the fruit from the fridge, leave it to heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the orange crosswise using a sharp knife. Squeeze it with the cutting side up, so the seeds don’t fall into the bowl.
How to keep sponge cake from sinking? Firstly, gently transfer the baking dish to the oven, without any shaking. Secondly, do not open the oven for about 30 minutes.
Bon Appetit!
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