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Streits Cake Mix Sponge - 12 Oz
Since 1925. Kosher for Passover and all year round. The taste of a memory. In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan's lower east side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who lived there shared more than dreams of a better life in America, they shared their family's treasured recipes. Around the holidays, food was even more important. Just the right potato latkes were needed for Hanukkah, the right kind of matzo on Passover. Streit's was there then and we're here now. We work out of the very same building used by our great grandfather and we share his vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. A history of baking quality kosher products for over 80 years. Under the supervision of Rabbi M. Product of USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories210 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 0mg daily value0percent, | ||
| Total Carbohydrate of 52g daily value 17 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 42g | ||
| Protein 1g | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 0mg Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat.
1. Separate yolks and whites from six large eggs. 2. Add 1/4 cup of water to the yolks in mixing bowl and whip until wet peak is formed. Do not under mix, must be light and fluffy. 3. Gradually add contents of bag to whipped yolks and mix until smooth. 4. In a separate clean mixing bowl whip egg whites until wet peak is formed. Do not under mix, must be stiff. 5. Carefully fold egg whites into yolk mixture. 6. Pour batter into 9 inch tube pan and place in cold oven. Turn on oven and set to 325 degrees F. 7. Bake for 1 hour and 15 minutes. (Do not open oven door for first hour of baking.) 8. When finished baking, remove from oven and turn pan upside down to cool. Allow cake to fully cool in this position before removing from pan. Store in a dry place.
ARON STREIT
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