Ingredients for Passover Sponge Cake
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Eggs
- 1 ½ cups granulated sugar
- Club Soda
- 1 cup potato starch
- Matzo Cake Meal
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Passover Sponge Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Passover Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour a large tube pan (or two 9-inch round pans).
- In a large bowl, beat 8 large egg yolks with 1 ½ cups granulated sugar, 1 teaspoon baking soda, and 2 tablespoons lemon juice on medium-high speed for 3 minutes, until pale and thick.
- Gradually add 1 cup potato starch and 1 cup cake meal (matzah cake meal), mixing on low speed until just combined. Do not overmix.
- Set aside the yolk mixture.
- In a clean, dry bowl, beat 8 large egg whites until stiff peaks form.
- Gently fold the yolk mixture into the egg whites in three additions, being careful not to deflate the whites.
- Stir in 1 tablespoon lemon zest.
- Beat for 2 minutes on low speed to combine.
- Pour batter into the prepared pan(s).
- Bake for 85 minutes, or until a wooden skewer inserted into the center comes out clean. For round pans, reduce baking time to approximately 60-70 minutes.
- Invert the cake onto a wire rack immediately upon removal from the oven. Let cool completely before removing from the pan.
- Run a thin knife around the edges of the cake to help release it from the pan.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
143g
Fat
6g
Carbs
14g
