Lemon Poppy Seed Passover Sponge Cake
Delight your Passover table with this airy and elegant Lemon Poppy Seed Passover Sponge Cake, a citrus-infused treat that reimagines tradition with a refreshing twist. Made without chametz, this gluten-free dessert combines fluffy, whipped egg whites with lemon zest and juice for a bright, tangy flavor, while crunchy poppy seeds add a delightful texture. Matzo cake meal and potato starch ensure a light, tender crumb that's perfect for the holiday. The baking technique of cooling the cake upside-down helps it maintain its lofty height, resulting in a show-stopping centerpiece. Serve it simply with a dusting of powdered sugar or alongside fresh fruit for a dessert that's as vibrant as it is kosher for Passover.
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Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup matzo cake meal
- 1 tablespoon potato starch
- 2 tablespoons poppy seeds
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Prepare an 8-inch tube pan or springform pan with a removable bottom by leaving it ungreased to allow the cake to rise properly.
Step 2
Separate the egg yolks and whites into two large, clean mixing bowls. Ensure no yolk is in the whites to achieve proper whipping.
Step 3
Using a hand or stand mixer, beat the egg whites on medium-high speed until soft peaks form. Gradually add ½ cup of the sugar (reserving the remaining ½ cup) and continue beating until stiff peaks form. Set aside.
Step 4
In the bowl with the egg yolks, add the remaining ½ cup of granulated sugar and beat on medium-high speed until the mixture is thick, pale, and ribbon-like, about 3-4 minutes.
Step 5
Add the lemon zest, lemon juice, vanilla extract, and salt to the egg yolk mixture, and whisk to combine.
Step 6
Sift together the matzo cake meal and potato starch. Gradually fold the dry ingredients into the yolk mixture in three additions, mixing gently until just incorporated.
Step 7
Gently fold the beaten egg whites into the batter in three additions, using a spatula to lift and fold carefully to avoid deflating the batter.
Step 8
Once the egg whites are mostly incorporated, sprinkle in the poppy seeds and fold them in gently until evenly distributed.
Step 9
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until the cake is golden-brown and a toothpick inserted into the center comes out clean.
Step 10
Remove the cake from the oven and invert the pan immediately onto a bottle neck or heat-resistant support to cool upside-down. Let the cake cool completely before removing it from the pan.
Step 11
Run a knife around the edges of the pan and the central tube (if using a tube pan) to loosen the cake. Gently release the cake onto a serving platter.
Step 12
Serve as-is or dust with a light sprinkling of powdered sugar. Enjoy!
Nutrition Facts
| Serving size | (712.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1801.9 |
| Total Fat 40.2g | 0% |
| Saturated Fat 9.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1116mg | 0% |
| Sodium 1014.9mg | 0% |
| Total Carbohydrate 326.1g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 202.3g | |
| Protein 54.5g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 449.0mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 708.8mg | 0% |
Source of Calories