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Passover Lemon Sponge Cake
Passover Lemon Sponge Cake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
145 minutes
Whip up a delicate Passover treat - a citrusy sponge cake made with potato and matzo meal flour.
Ingredients:
  • 12 room temperature eggs, separated
  • 1.5 cups white sugar
  • 0.5 cup orange juice
  • zest from 1 lemon
  • zest from 1 orange
  • 0.25 cup potato flour
  • 1 cup matzo cake meal
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and generously grease a 10-inch angel food cake pan.
  • Whisk the egg yolks in a mixing bowl with an electric mixer until frothy. Slowly add the sugar until well combined. Mix in the orange juice, lemon zest, and orange zest. Combine the potato flour and matzo cake meal in a bowl, then gently fold into the egg yolk mixture.
  • Using an electric mixer on high speed, beat egg whites with salt until stiff and shiny in a bowl. Fold 1/3 of the egg whites into the egg yolk mixture using a rubber spatula. Gently incorporate the rest of the egg whites, being careful not to overmix. Pour batter into the angel food cake pan.
  • Bake the cake in the preheated oven for about 1 hour until set and lightly browned. Remove from oven, invert the pan, and allow it to cool completely before removing the cake.

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