Passover Sponge Cake recipe
All Recipes Dessert Recipes Cakes Sponge Cake Recipes
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
Nutrition Info
- 147.7 caloriescarbohydrate: 27.8 gcholesterol: 117.1 mgfat: 2.6 gfiber: 0.2 gprotein: 4.2 gsaturatedFat: 0.9 gservingSize: -sodium: 36.6 mgsugar: 21.9 gtransFat: : -unsaturatedFat: : -
Directions Passover Sponge Cake
Directions
-
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.
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.
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.