A Remembrance of Enid
by Naomi Spector
I first met Enid as a member of Ohev Shalom Synagogue in 1971 when I moved to Wallingford, Pennsylvania. However, it wasn't until we were both members of the Healthplex Health Club in the mid 1990's that we developed a friendship. A couple of times a week we would chat while one of us was exercising. We discovered that our common interest was baking. Little did Enid know that I had been making her Passover Sponge cake since the Sisterhood of Ohev Shalom had published their cookbook shortly after I had moved here. Enid quickly became my mentor as she shared her favorite biscotti recipes. She generously invited me to watch her bake because I had complained that my Biscotti was not picture perfect.
We continued to share recipes.
Once Enid and Gene moved into Philadelphia we kept in touch mostly by phone. Enid remained optimistic and upbeat and that is how I shall always remember her.
Thank you for including me in your tribute to Enid.
Enid's recipe for Sponge Cake
3/4 cup potato starch
1 1/4 cups sugar
1/4 cup cake meal
1/2 lemon squeezed plus rind
1/2 cup orange juice
- Sift dry ingredients together twice.
- Separate eggs.
- Beat yolks with sugar.
- Add the juices.
- Add rest of ingredients.
- In separate bowl beat the egg whites untill stiff.
- Fold the stiffly beaten whites into the batter.
- Pour cake batter into an ungreased angel food pan.
- Bake for one hour at 350 degrees.
- Test for doneness with a cake tester.
- Remove cake from oven and hang pan upside down on the neck of a
soda bottle until pan is completely cool before removing the cake.
Enid's Recipe for Almond Fruit Biscotti
Combine 1 3/4 cups flour and 1/2 teaspoon baking powder.
Beat 2 extra large eggs plus on egg yolk with 1 teaspoon vanilla or
Add 1 1/2 cups slightly chopped slived almonds; I cup dried cherries
and 3/4 cup golden raisins.
Flour surface and knead mixture into 2 thin logs.
Pat some flour on top.
Bake 350 degrees 30-35 minutes.
Slice on diagonal bake 275 degrees for an additional 20 minutes.