This tangy sponge cake is one of my favorite Passover desserts. At first glance, lemon and poppy seed couldn’t seem like less likely flavoring companions, the former high-pitched and bracingly tart, the latter muted and earthy. But put them together and you get one of the most pleasing contrasts of texture and flavor ever to pep up a sponge cake. The key to making a light sponge cake is to beat as much air as possible into the egg yolks and whites. Don’t overbeat the latter, however, or the cake will collapse.
305 CALORIES PER SERVING; 6 G PROTEIN; 5 G FAT; .9 G SATURATED FAT; 61 G CARBOHYDRATE; 76 MG SODIUM; 88 MG CHOLESTEROL
© 2000 Steven Raichlen. All rights reserved.