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Lemon Sponge Cake for Passover

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PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
145 min
SERVINGS
8 servings
Dessert Snack Jewish
Lemon Sponge Cake for Passover
Ingredients
  • 12 room temperature eggs, separated
  • 1 1/2 cups white sugar
  • 1/2 cup orange juice
  • zest from 1 lemon
  • zest from 1 orange
  • 1/4 cup potato flour
  • 1 cup matzo cake meal
  • 1 pinch salt
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
To prevent the cake from sticking, lightly coat a 10-inch round baking pan with non-stick cooking spray.
3
In a large mixing bowl, whisk together the egg yolks until they become light and fluffy. Gradually add granulated sugar to the bowl, continuing to whisk until it is fully incorporated and smooth.
4
Add the freshly squeezed orange juice, grated lemon zest, and additional grated orange zest to the bowl. Whisk until well combined.
5
In a separate bowl, whisk together the potato flour and matzo cake meal. Gently fold these dry ingredients into the egg yolk mixture using a rubber spatula.
6
In another bowl, beat the egg whites with a pinch of salt until they become stiff and shiny. Using a rubber spatula, gently fold 1/3 of the beaten egg whites into the egg yolk mixture. Run the spatula through the center of the mixture, then around the edges of the bowl, repeating until fully incorporated.
7
Add the remaining egg whites to the mixture and fold gently until just combined.
8
Carefully pour the cake batter into the prepared 10-inch round baking pan.
9
Bake in a preheated oven for approximately one hour, or until the cake is set and lightly browned.
10
Remove the cake from the oven and invert the pan to release the cake. Allow it to cool completely before removing it from the pan.