Plava - Sponge Cake for Passover
Plain or Topped with Icing or Children's Favourites: Fairy Cakes
Apr 15, 2008
Dietary laws at Passover mean that we cannot use flour, yeast or baking powder but that does not mean we cannot enjoy delicious cakes and biscuits such as Plava, Cinnamon Balls, Coconut Pyramids and Rout Cakes.
Using matzo (also spelled matzah), matzo meal, and potato flour the Jewish cook can create some really delicious and unusual dishes so no one need go without their sweet treats during the eight day festival. (Jews living in Israel celebrate seven days.)
This is a recipe for Plava - a sponge cake based on matzo meal and potato flour. This sponge cake, although associated mainly with Passover, can be used all through the year. It is usually prepared without any topping but some families like it with Royal Icing, chocolate icing, melted chocolate or a selection of fruit slices. The mixture can be made into one large cake or alternatively divided equally between two cake tins and filled with butter cream, fresh cream or a filling of your choice. The mixture can also be spooned into paper cases or a moulded baking tray to make individual cakes which can then be individually decorated with icing, fruit or nuts such as flaked almonds, hazelnuts or walnuts.
Ingredients for the cake:
- 6 large eggs
- 7oz/200g sugar - the finer caster sugar is best
- The rind and juice of one lemon
- 4 tablespoons of potato flour - this is sometimes called farina
- A pinch of salt
- 3oz/75g fine (or cake) matzo meal
Method for the Cake:
- Preheat the oven to 180 degrees C/350 degrees F/Gas Mark 4
- Beat the sugar and egg yolks together until light
- Stir in the lemon juice and rind
- Sift the potato flour, matzo meal and salt into a separate bowl
- Sift these items two more times to incorporate air into the mix - this should ensure a lighter cake!
- Gently fold the flour into the sugar and egg mixture
- Beat the egg whites until stiff and carefully fold them into the mixture
- Pour into one deep cake tin or two shallow tins
- When cooked invert the cake in the tin and allow to cool
- When cold the cake can be decorated or filled
Optional Toppings/Fillings:
Ingredients for Boiled Frosting
- 14 oz/400g caster sugar
- 1/4 pint cold water
- 2 egg whites
- Pinch of salt
- 2-3 drops of food colouring - this is optional
- 1 teaspoon vanilla essence
- 1 teaspoon lemon juice
Method for the Boiled Frosting:
- Mix together the water and sugar and boil for seven minutes to make a syrup
- Beat the egg whites until very stiff
- Gradually stir in the syrup - keep beating the mixture while you add the syrup
- Add all the remaining ingredients and beat for a further five minutes until the mixture is thick enough to spread
Ingredients for Butter Cream:
- 3oz/75g icing sugar as required (also known as confectioners' sugar)
- 2oz /50g butter
- Optional flavourings: cocoa powder, instant coffee or 1oz/25g plain chocolate - not cooking chocolate melted
Method for Butter Cream:
- Cream the butter by beating until light and fluffy
- Beat in the icing sugar
- Add flavourings - beating all the time
(Note: Butter cream icing can be kept in the fridge for up to three weeks.)
Ingredients for Chocolate Icing:
- 2oz /50g plain chocolate
- 1oz/25g margerine
- 1 tablespoon brandy or red wine
- 2oz/50g icing sugar
- 1 tablespoon cocoa powder
Method for Chocolate Icing:
- Half fill a saucepan with water and bring to the boil
- Melt the chocolate and margerine over the hot water
- Stir in the brandy
- Sieve the icing sugar and cocoa powder to remove any lumps and add to the icing sugar - beat well
This is a somewhat dry cake and can also be served as a desert with fruit and fresh cream.
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