Passover Sponge Cake10 Reviews
- Prep: 30 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 40 min
“A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.” - by JANWEISBERGER
Original recipe yields 1 -10 inch tube pan
- 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.
- 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.
- 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.
Amount Per Serving (14 total)
- 148 cal
- 2.6 g
- 27.8 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"the best, most moist Passover sponge cake I've ever eaten! Simon, Newton, MA..." See more"
"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..." See more."
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