Passover Sponge Cake

This sponge cake made with matzo cake meal, eggs, potato starch, and fresh orange juice makes a delightful dessert for Passover or anytime.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 148 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon orange zest
• 8 egg yolks
• 8 egg whites
• 0.5 cup white sugar
• 0.25 cup potato starch
• 0.75 cup matzo cake meal
• 1.5 tablespoons fresh orange juice

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.

Step 2

Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale, about 7 minutes.

Step 3

Sift matzo cake meal and potato starch together; set aside.

Step 4

Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange 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.

Step 5

Bake cake in the preheated oven, checking after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.