Passover Sponge Cake

Name: Passover Sponge Cake recipe
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 1 -10 inch tube pan
Cuisine: Global
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

by Carmelo Arias 1 year ago

4.4 (9)

1 hour

147.7 kcal

27.8 g carbs

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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. 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. 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. 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