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Jan 21, 2013 11:36 AM

agave and pesach sponge cake

Wondering if anyone has experience baking with agave on pesach. Most specifically I am thinking about sponge cake (which I use to make flan) but if you have experiences with other kinds of pesach cakes using agave, bring them on!
I have used it successfully in cakes containing flour, during the year but am worried that between cakes being flourless, and fact that they are often already "wetter," because of all the eggs, it won't work.

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  1. You use sponge cake to make flan?

    1 Reply
    1. re: DeisCane

      I was also confused, but per Wikipedia, "Flan, in Britain, is an open pastry or sponge case containing a sweet or savoury filling. A typical flan of this sort is round, with shortcrust pastry."

      I'd only ever heard of the one that was like a creme caramel, so thanks for educating me today!

      Where are you finding Passover-certified agave, if that's important to you?

    2. Food emporium has KLP agave last year. I haven't checked yet for this year (it's a bit early) but I saved one unopened bottle last year and it has an expiration date of 2014, so I think I'm safe.

      I meant what is called sponge flan, as GilaB said. I think it may be British (in any event, I got the recipe from British relatives). It sometimes involves custard too, but basically it is a thin sponge cake crust with whipped cream, custard or just some good jam, topped with berries.

      I make no recommendations for this recipe, but this is what it looks like

      They sell flan pans for this kind of thing at gourmet supply stores. I like making it for pesach as the fact that it is so full of fruit means that the cake doesn't matter much, and it looks GORGEOUS. But DD doesn't eat sugar anymore, so I was looking for a recipe w agave.

      7 Replies
      1. re: JackieR

        I had never heard of that either. Thanks.

        1. re: DeisCane

          FYI, this is a rare instance where a silicone pan is better as it allows you to get the cake out most easily. I do any sponge cake recipe, on the citrusy side. Then spread it with some nice jam (I use fruit only jam but any good jam would work) in a fairly thick layer and top with berries and/or fruit slices arranged nicely. It is pretty and tastes good, and looks a lot more complicated than it is.

          The British cousin who originally gave me the recipe said that in her homeland they make it with fresh, very lightly sweetened whipped cream and strawberries.

          1. re: JackieR

            But ......just realized that we got off on a tangent.

            Original question was whether any of you have a recipe for a pesach sponge cake using agave, or, failing that, any thoughts on how to make it work.

            1. re: JackieR

              I've never used it myself, but a number of sites seem to say replace 1 C sugar with 2/3 C agave and reduce other liquids by 1/4-1/3 C. Of course, you should experiment first to see how this works in your specific recipe.

              1. re: avitrek

                That works fine with most cakes. But in te case of a pesach sponge cake, the liquid you would be cutting would be eggs, and eggs are kind of essential in a pesach sponge cake. You see my problem....

                1. re: JackieR

                  Why don't you post your recipe, either here or in Home Cooking? It's hard to be able to suggest modifications without knowing what you're trying to modify.

        2. re: JackieR

          I remember this well growing up in London. Sponge cake flan filled with fresh fruit of any kind, sometimes with whipped cream, syrup, jello. Often a staple of Shabbat desserts.