Passover Sponge Cake

Passover Sponge Cake

11
JANWEISBERGER 1

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

Ingredients 1 h 40 m {{adjustedServings}} servings 148 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 11

  1. 12 Ratings

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SIMONL
7/15/2003

the best, most moist Passover sponge cake I've ever eaten! Simon, Newton, MA

vbarshay
4/14/2006

The cake came out extremely dry. I think that the baking time 1 hour and 10 minutes is way, way too long. 50 minutes THE MOST. Not only it came out dry, it also was burnt on outside, we didn't like it.

HungryGirl
4/18/2008

Great recipe! I do suggest greasing the pan. The sponge cake stuck to everything (including the parchment paper).