Passover Sponge Cake with Citrus

Name: Passover Sponge Cake with Citrus
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: 2/3 cup matzo cake meal; 1/3 cup potato starch; 1/4 teaspoon salt; 9 large eggs, separated; 1 cup granulated sugar; ½ orange Juice of 1/2 orange; ½ orange Zest of 1/2 orange; ½ lemon Juice of 1/2 lemon; ½ lemon Zest of 1/2 lemon; 2-3 tablespoons Passover powdered sugar for dusting

Recipe GLPR2b0fba378ad0b1

Dessert

70 min

904 cal

Servings: 10

Oven

SNAP eligible

A light and airy sponge cake made with matzo cake meal and potato starch, brightened with fresh orange and lemon zest and juice. This traditional Passover cake features separated eggs whisked to create a delicate, fluffy crumb. Dusted with powdered sugar, it's perfect for holiday tables or any time you want an elegant, naturally dairy-free cake.

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Ingredients

2/3 cup matzo cake meal

1/3 cup potato starch

1/4 teaspoon salt

9 large eggs, separated

1 cup granulated sugar

½ orange Juice of 1/2 orange

½ orange Zest of 1/2 orange

½ lemon Juice of 1/2 lemon

½ lemon Zest of 1/2 lemon

2-3 tablespoons Passover powdered sugar for dusting

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square cake pan and line the bottom with parchment paper.
In a small bowl, whisk together the matzo cake meal, potato starch, and salt. Set aside.
Separate the 9 eggs carefully, placing yolks in one large bowl and whites in another clean, grease-free bowl.
To the egg yolks, add 3/4 cup of the granulated sugar, the orange juice, lemon juice, orange zest, and lemon zest. Whisk together until the mixture becomes pale and thick, about 3-4 minutes.
Gently fold the matzo cake meal mixture into the yolk mixture until just combined, taking care not to deflate the mixture.
Using an electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while beating until the whites reach stiff, glossy peaks.
Gently fold the beaten egg whites into the yolk mixture in two additions, using a spatula and folding motions to preserve the airiness.
Pour the batter into the prepared pan and smooth the top gently.
Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown. The internal temperature should reach 160°F.
Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, dust the top generously with Passover powdered sugar just before serving.

Comments

Grocery List Plus Editorial Staff4.25

Matzo cake meal and potato starch are specialty items that require a stop at Publix or Harris Teeter's Passover section, adding a planning step for a Charlotte weeknight. The ingredient list itself is lean and the cake costs roughly $8–10 total ($0.80–$1.00 per serving), driven mainly by eggs and citrus, which is reasonable. The 70-minute stated time omits active cooling, so expect a full two hours from start to slice; that said, the hands-on work is genuinely brief. This cake keeps well for two days and reheats gently, making it forgiving for families who want dessert without fuss, though it is tied to Passover rather than a year-round staple.