Easy Passover Cakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 4  eggs organic free-range
• 6 tablespoons jam 
• 0.7 cup round cake 
• 9 tablespoons butter 
• 3 tablespoons water 
• 0.7 cup potato flour 
• 1 pinch salt 
• 0.7 cup caster sugar 
• 1 tablespoon tsp vanilla sugar 

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• cake form

Directions

1. Preheat the oven to 350°F and line a 7-inch round cake pan withparchment paper.
2. In a mixing bowl, cream the margarine or butter with the sugars until lightand fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal,potato flour, and baking powder, and fold in carefully. In a separate bowl,whisk the egg whites with a pinch of salt until soft peaks form.
3. Add a spoonfulof the egg white to the cake batter and mix in thoroughly. Now fold in the restof the eggs whites, taking care not to knock out any air. Spoon the mixtureinto your prepared pan and bake for 35-40 minutes until risen and golden.
4. After the cake has cooled, slice in half horizontally and spread the bottom halfwith jam. Replace the top half and sprinkle superfine sugar over the top.
5. Variations
6. Addthe grated zest of 1 lemon or orange and1 tablespoon vanilla sugar. Cream with themargarine and sugar.Fruit cake: Soak 1 cup mixed dried fruit in thejuice of 1 orange or lemon until plump.
7. Add 1 1/2 cups grated carrot, thezest of 1 orange, and the juice of 1/2 lemon.
8. Add 2 drops of almond extract.Cream with the margarine and sugar.
9. Add the grated zest of1 lemon. Cream with the margarine and sugar.
10. Spread the cake mixtureinto a lined jelly-roll-style pan. Top with 3 1/2 cups(1 lb) peeled and sliced apples.
11. Sprinkle with 1/2cup superfine sugar, and dust with 1 heapingteaspoon ground cinnamon.
12. Bake and thencut into squares.
13. Serve with Kosher non-dairywhipped cream.
14. From Jewish Traditional Cooking: Over 150 Nostalgic & Contemporary Recipes by Ruth Joseph and Simon Round. Text © 2012 Ruth Joseph and Simon Round; photographs © 2012 Isobel Wield. Published in 2013 by Kyle Books, an imprint of Kyle Cathie Limited.