Sondra's Passover Sponge Cake
Light, airy, and bursting with citrus flavor, Sondra's Passover Sponge Cake is a timeless dessert perfect for your holiday table. Using a delicate balance of matzo cake meal and potato starch, this cake achieves a remarkable texture that’s both fluffy and tender—perfectly embodying the essence of a classic Passover treat. Fresh orange juice and finely grated orange zest infuse the batter with a bright, zesty sweetness, while a gentle folding technique ensures the egg whites retain their volume for a spectacular rise. Baked in a traditional tube pan and cooled upside down for maximum height and structure, this cake is a show-stopping centerpiece that serves a crowd with ease. Simple yet elegant, it’s perfect on its own or finished with a light dusting of powdered sugar for a sweet final touch. Whether you're hosting Seder or looking for a festive dessert, this kosher-for-Passover recipe is guaranteed to impress.
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Ingredients
- 7 Large eggs, separated
- 1 cup Granulated sugar
- 0.75 cup Matzo cake meal
- 0.25 cup Potato starch
- 0.25 cup Fresh orange juice
- 1 tablespoon Orange zest, finely grated
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 325°F (165°C). Do not grease the pan—this is essential for the cake to rise properly.
Step 2
In a large mixing bowl, beat the egg yolks and sugar together using an electric mixer on medium speed until the mixture is thick and pale, about 2-3 minutes.
Step 3
Add the matzo cake meal, potato starch, orange juice, orange zest, and vanilla extract to the egg yolk mixture. Mix until fully combined and smooth.
Step 4
In a separate clean and dry mixing bowl, beat the egg whites with salt using an electric mixer on high speed until stiff peaks form. This usually takes about 3-4 minutes.
Step 5
Gently fold the beaten egg whites into the egg yolk mixture in three additions. Use a spatula and a gentle folding motion to avoid deflating the batter.
Step 6
Pour the batter into an ungreased 9-inch tube pan. Smooth out the top with a spatula.
Step 7
Bake in the preheated oven for 50 minutes, or until the cake is golden brown and springs back when lightly pressed.
Step 8
Immediately after removing the cake from the oven, invert the pan onto its legs or over the neck of a bottle to cool completely upside down. This helps the cake maintain its structure.
Step 9
Once completely cool, carefully run a knife around the edges of the pan and the center tube to release the cake.
Step 10
Slice and serve as is, or dust with powdered sugar if desired (optional).
Nutrition Facts
| Serving size | (66.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 41.1 |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0.4mg | 0% |
| Total Carbohydrate 6.7g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 5.5g | |
| Protein 0.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 6.2mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 122.5mg | 0% |
Source of Calories