This is an easy cake. It does require matzoh cake flour, available at www.streitsmatzos.com. I haven't been back to Safeway for two weeks, to check the kosher for Passover section, but as of the last time I went, neither Safeway nor Rodman's in D.C. had matzoh cake flour. It also requires what it refers to as potato flour. According to www.about.com. potato flour is really potato starch flour or potato starch. Real potato flour should never be substituted for potato starch, about says sternly. So I used potato starch.
Passover baked goods are somewhat lower in fat since they don't contain butter or milk. They are probably not lower in calories since this cake has 2 1/3 cups of sugar. The cake bakes up into a puffy, golden brown wonder with the apples caramelized on top. My husband Bob said it was cross between a cake and a souffle. The Episcopalians won't get any until tomorrow, so I can't report on their reactions. The recipe says bake for one hour. Bob said it smelled done after 50 minutes. He was right.
Passover Apple Cake
3/4 cup matzoh cake flour
3/4 cup potato flour (potato starch)
2 1/3 cups sugar
5 eggs separated
1 cup orange juice
2 tablespoons grated orange rind
1/2 teaspoon salt
4 apples peeled, cored and sliced
2 teaspoons cinnamon
1. Preheat the oven to 325 degrees.
2. Sift the matzoh cake flour and potato flour together into a bowl. Add one and one-half cups of sugar. Make a well in the center and drop in the egg yolks. Add the orange juice and orange rind. Beat until smooth.
Egg whites beaten until stiff
3. In a separate bowl, beat the egg whites with the salt until stiff. Gradually beat in one-half cup of the sugar and continue beating until stiff. Fold into batter and turn into a greased 13-by-9-by-2 inch baking dish.
4. Arrange the apple slices over top. Combine the remaining sugar with the cinnamon and sprinkle over apples. Bake one hour or until done. Makes eight to ten servings.