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Passover Sponge Cake

Passover Sponge Cake

Ingredients

Original recipe makes 1 -10 inch tube pan Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 8 egg yolks

  • 1 cup white sugar

  • 1 tablespoon orange zest

  • 3/4 cup matzo cake meal

  • 1/4 cup potato starch

  • 8 egg whites

  • 1/2 cup white sugar

  • 1 1/2 tablespoons fresh orange juice

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  • PREP

    30 mins

  • COOK

    1 hr 10 mins

  • READY IN

    1 hr 40 mins

Passover Sponge Cake

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.

Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 37 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by JANWEISBERGER

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

Categories:   Sponge Cake

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