Passover Sponge Cake recipe

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Ingredients

8 egg yolks
1 cup white sugar
1 tablespoon orange zest
¾ cup matzo cake meal
¼ cup potato starch
8 egg whites
½ cup white sugar
1 ½ tablespoons fresh orange juice

Nutrition Info

147.7 calories
carbohydrate: 27.8 g
cholesterol: 117.1 mg
fat: 2.6 g
fiber: 0.2 g
protein: 4.2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 36.6 mg
sugar: 21.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.

  2. In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest, continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch, set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.

  3. Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

Recipe Yield

1 -10 inch tube pan

Recipe Note

A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.

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