Passover Sponge Cake

Passover Sponge Cake


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


1 h 40 m servings 148 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 12 Ratings


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

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 l...

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

This came out ok. It tasted good, but did not look great. If you are not going to use parchment paper, make sure you lightly grease the pan.

This is this first sponge cake that I have made that has actually come out perfect!!! Great directions, easy to follow, easy to make. Wonderful taste. Best Sponge Cake I've ever had.

I used this recipe the last 2 years and I am back to make it again. It is perfect. Just like my grandmother used to make. I also cut it up to use in other recipes for layers and bottoms, such...

Everyone said this didn't taste like a Passover dessert (meaning it wasn't sawdust). It was truly delicious. The cooking time was right on. The parchment at the bottom of the tube pan worked per...

I made this cake. It turned out great. Very moist. Everyone loved it. I would suggest that you make it clear that "white sugar" means regular granulated sugar, not confectioners' sugar. I share...

This was my first attempt at Sponge Cake and it came out PERFECTLY! Had to add a little extra sugar to the egg whites so that they would stiffen.. but other than that.. Easy!!