Passover Sponge Cake

Passover Sponge Cake

by Carmelo Arias 1 year ago
4.4 (9)
1 hour
147.7 kcal
27.8 g carbs
Description

A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.

Ingredients
  • 8 egg yolks
  • 1 cup white sugar
  • 1 tablespoon orange zest
  • ¾ cup matzo cake meal
  • ¼ cup potato starch
  • 8 egg whites
  • ½ cup white sugar
  • 1 ½ tablespoons fresh orange juice
Directions
  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
Nutrition Facts
serving: 1 -10 inch tube pan
calories: 147.7 kcal
carbohydrates: 27.8 g
protein: 4.2 g
saturated fat: 0.9 g
cholesterol: 117.1 mg
sodium: 36.6 mg
fiber: 0.2 g
sugar: 21.9 g