Passover Sponge Cake
Celebrate the flavors of tradition with this light and airy Passover Sponge Cake, a perfect centerpiece for your holiday table. Made without any leavening agents, this cake relies on whipped egg whites for its fluffy, cloud-like texture, ensuring it's both kosher for Passover and irresistibly delicious. A blend of potato starch and matzo cake meal gives it just the right structure, while fresh orange juice, orange zest, and a hint of vanilla add a burst of citrusy brightness in every bite. Baked to golden perfection and cooled upside down for stability, this elegant dessert is as visually stunning as it is flavorful. Serve it plain, dusted with powdered sugar, or paired with fresh fruit for a delightful finish to your Seder feast. Perfectly moist and gluten-friendly, it’s a timeless treat the whole family will love.
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Ingredients
- 1 cup Potato starch
- 0.5 cup Matzo cake meal
- 1.25 cups Granulated sugar
- 8 pieces Large eggs
- 0.25 cup Fresh orange juice
- 1 medium orange Zest of an orange
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 325°F (163°C) and ensure the rack is positioned in the middle of the oven. Then, lightly grease a 10-inch tube pan or leave it ungreased if it has a nonstick surface.
Step 2
In a medium bowl, sift together the potato starch and matzo cake meal. Set aside.
Step 3
Separate the egg yolks and egg whites into two large, clean mixing bowls. Ensure no yolk gets into the whites for the best whipping results.
Step 4
In the bowl with the yolks, add 1 cup of granulated sugar, orange juice, orange zest, vanilla extract, and salt. Beat the mixture with a hand or stand mixer on medium speed until it’s thick and pale yellow, about 2-3 minutes.
Step 5
In the bowl with the egg whites, beat with clean beaters on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
Step 6
Gently fold the yolk mixture into the beaten egg whites using a rubber spatula, being careful not to deflate the whites. Fold in the sifted potato starch and matzo cake meal mixture in three additions, ensuring the batter is smooth and evenly combined.
Step 7
Pour the batter into the prepared tube pan and spread it evenly. Smooth the top with the back of a spoon or spatula.
Step 8
Bake in the preheated oven for 45-50 minutes or until the cake is golden brown, and a toothpick inserted in the center comes out clean.
Step 9
Once baked, invert the cake pan onto a bottle or heatproof funnel to cool completely upside down. This helps the cake maintain its structure.
Step 10
Once the cake is fully cooled, run a knife along the edges of the pan to loosen it. Carefully remove the cake and transfer it to a serving platter.
Step 11
Slice and serve the sponge cake plain, or accompany it with fresh fruit or a dusting of powdered sugar, if desired. Enjoy!
Nutrition Facts
| Serving size | (1043.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2701.0 |
| Total Fat 42.3g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1488mg | 0% |
| Sodium 1287.9mg | 0% |
| Total Carbohydrate 529.0g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 256.0g | |
| Protein 56.4g | 0% |
| Vitamin D 320IU | 0% |
| Calcium 272.7mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 787.5mg | 0% |
Source of Calories