Ingredients for Sondra's Passover Sponge Cake
- Cake Crumbs
- ½ cup potato starch
- Eggs
- 1 ½ cups granulated sugar
- Orange, Zest Of
- Lemon, Zest Of
- ½ cup fresh orange juice
- Walnuts
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How to Make Sondra's Passover Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, whisk together 1 ½ cups granulated sugar and 8 large egg yolks until pale and thick.
- Add ½ cup fresh orange juice, 1 tablespoon grated orange zest, and 1 tablespoon grated lemon zest. Mix thoroughly.
- In a separate bowl, sift together 1 ½ cups Passover cake meal (matzah cake meal) and ½ cup potato starch. Gradually add to the yolk mixture, mixing until just combined.
- (Optional) Fold in 1 cup chopped nuts (walnuts or almonds recommended).
- In a clean bowl, beat 8 large egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions.
- Pour batter into the prepared tube pan. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool upside down in the pan for at least 30 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
55g
Fat
7g
Carbs
5g
