September 25, Yom Kippur is the most solemn religious feast of the Jewish year. It is the last of the 10 days of penitence, that began with the Jewish New Year celebration, Rosh Hashana. It is a 25-hour period of prayer, fasting and meditation that began at Sundown. It is a reflective day and a solemn day of atonement.
In my earlier years, probably in my teenage years I had a very special friend who was Jewish. We spent hours discussing the differences in our religion which in the end were not that different at all with a few very meaningful exceptions. But we respected each other’s religion and religious holidays; ashes on Ash Wednesday, Stations on Good Friday and Temple on Yom Kippur. Time that day, for him, was spent in the Temple but at sundown the fast was broken and at home there would be a break in the fast in the form of a special sponge cake. I have that recipe which I have not ever made but will share. And if you make it I say to you, “Tzam kal”!
SPONGECAKE
6 EGG YOLKS | 6 EGG WHITES |
1 ½ CUPS SUGAR – sifted | 2 TBS WATER |
2 TSPS LEMON JUICE – freshly squeezed | 1 TSP FRESHLY GRATED LEMON ZEST |
1 TSP VANILLA EXTRACT | ¼ TSP SALT |
1 ½ CUPS SIFTED FLOUR |
|
PREHEAT OVEN TO 325º
GREASE AN ANGEL FOOD PAN AND DUST WITH FLOUR
Beat the egg yolks in a bowl, gradually add the sugar and continue beating until thick and light in color. Slowly add the ice water, lemon juice, lemon zest and vanilla.
Lightly beat until all well combined.
Sprinkle the salt on the egg whites. Beat the whites until stiff but not dry. Place the whites evenly over the yolk mixture, sift the flour over all and fold in carefully but thoroughly.
Pour the batter into the greased pan, place in the oven and bake for about 50 minutes or until a cake tester comes out clean. Invert the pan and let cool.
BUON MANGIATA!
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