The Best Passover Sponge Cake Recipe

Ingredients

• 8 egg yolks
• 1 cup white sugar
• 1 tablespoon orange zest
• 0.75 cup matzo cake meal
• 0.25 cup potato starch
• 8 egg whites
• 0.5 cup white sugar
• 1.5 tablespoons fresh orange juice

Instructions

1. Preheat your oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk the egg yolks until they lighten in color. Gradually add 1 cup of sugar and the orange zest. Continue whisking until the mixture becomes thick and pale, approximately 7 minutes.
3. Sift together the matzo cake meal and potato starch in a separate bowl. Set aside for later use.
4. In a large glass or metal mixing bowl, beat the egg whites until they become foamy. Gradually add the remaining 1/2 cup of sugar, continuing to beat until stiff peaks form. Gently fold the matzo mixture into the yolk mixture, alternating with the orange juice. Fold in 1/3 of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just combined and no streaks remain. Spread the batter evenly into the prepared pan.
5. Bake the cake in the preheated oven. Check for doneness after 45 minutes by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Baking time is approximately 1 hour. Invert the pan onto a wire rack to cool completely. Once cooled, run a knife around the edges of the cake to loosen it from the pan before removing.

Nutrition

• Calories: 148 kcal
• Fat Content: 3 g
• Fiber Content: 0 g
• Sugar Content: 22 g
• Sodium Content: 37 mg
• Protein Content: 4 g
• Cholesterol Content: 117 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g