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Moist Passover Sponge Cake

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
14 servings
Dessert
Moist Passover Sponge Cake
Ingredients
  • 8 egg yolks
  • 1 cup white sugar
  • 1 tablespoon orange zest
  • 3/4 cup matzo cake meal
  • 1/4 cup potato starch
  • 8 egg whites
  • 1/2 cup white sugar
  • 1 1/2 tablespoons fresh orange juice
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
To prevent the cake from sticking, lightly spray and cover the bottom of a 10-inch tube pan with parchment paper.
3
In a medium-sized bowl, use an electric mixer to beat the egg yolks until they become lighter in color.
4
Gradually add 1 cup of sugar and orange zest, continuing to mix until the mixture thickens and becomes pale, approximately 7 minutes.
5
In a separate bowl, sift together the matzo cake meal and potato starch. Set this mixture aside for later use.
6
In a large mixing bowl, beat the egg whites until they become frothy.
7
Gradually add the remaining 1/2 cup of sugar, continuing to beat until the egg whites form stiff peaks.
8
Fold the matzo mixture into the yolk mixture, alternating with orange juice, until well combined.
9
Fold 1/3 of the egg whites into the batter, then quickly fold in the remaining egg whites until no streaks remain.
10
Spread the cake batter evenly into the prepared pan.
11
Bake the cake in a preheated oven, checking on it after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, approximately 1 hour.
12
Once baked, invert the cake onto a wire rack to cool.
13
To remove the cake from the pan, run a knife around the edges and carefully lift it out.