A savory side dish topped with melt-in-your-mouth pastrami.
Savory Sponge Cake with Succulent Pastrami
Recipe By Brynie Greisman
- Cook & Prep: 1 h 05 m
- Serving: 18
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Contains:
Ingredients (17)
Sponge Cake
Succulent Pastrami
Start Cooking
Make the Cake
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Beat the egg whites with the sugar. Combine the yolks with the rest of the ingredients.
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Fold together with the whites.
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Pour the batter into three nine-inch round pans. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 25 minutes or until light brown.
Make the Pastrami
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Boil together all the sauce ingredients. Lower the fire and add the pastrami. Cook together for 20–30 minutes.
Assemble
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Spoon pastrami over wedges of sponge cake and serve.
Note:
This freezes very well.
Tip:
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.
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