- Sponge Cake
- 7 eggs, separated -
- 1/4 cup sugar -
- 1 tsp salt -
- 1/4 tsp black pepper, or to taste -
- 1/2 cup oil -
- 1/2 cup water -
- 1 1/2 Tbsp fresh lemon juice -
- 2 cups flour -
- 3 tsp baking powder -
- Succulent Pastrami
- 1 onion, sautéed -
- 1 can tomato sauce or ½ large can tomato paste diluted with 2 times that amount water -
- 2 Tbsp honey -
- 2 Tbsp brown sugar -
- 1 diced sweet apple or 1/4-1/2 cup raisins -
- 1 tsp lemon juice -
- 1 Tbsp vinegar -
- 1/2-1 lb (1/4-1/2 kilo) pastrami or corned beef, cut into strips -
Beat the egg whites with the sugar. Combine the yolks with the rest of the ingredients.
Fold together with the whites. Pour the batter into three 9-inch round pans.
Bake at 350º F (180º C) for 25 minutes or until light brown.
Boil together all the sauce ingredients. Lower the fire and add the pastrami. Cook together for 20–30 minutes.
Spoon over wedges of sponge cake and serve.
Note: This freezes very well. If you top the cake with something else that’s not so spicy, such as vegetarian liver, you might want to add more seasoning to it.
Serving Idea: Cut into triangular wedges in keeping with the Purim theme.
This recipe was featured in Mishpacha Magazine, Issue 131