Serves 8
60 min
Sobel Family Passover Sponge Cake
Recipe GLPRb49e2b63849663
A light and airy sponge cake perfect for Passover celebrations. Made with eggs, matzoh meal, and potato starch, this dessert is brightened with fresh lemon zest and orange juice for a citrus flavor. The eggs are beaten until fluffy to create its signature tender crumb.
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Ingredients
9 large eggs, separated
1 1/4 cups granulated sugar, divided
1 lemon, juiced
1 lemon, zested
1/4 cup freshly squeezed orange juice
3/4 cup matzoh meal
1/4 cup potato starch
Directions
Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the 9 egg yolks with 1 cup of the sugar until pale and thick, about 3 minutes. Stir in the fresh lemon juice, lemon zest, and orange juice until well combined.
In a separate clean bowl, beat the 9 egg whites with the remaining 1/4 cup sugar until stiff peaks form, about 5-7 minutes.
Gently sift the matzoh meal and potato starch together over the egg yolk mixture and fold in carefully until just combined.
Fold the beaten egg whites into the batter in two additions, being gentle to maintain the airiness of the meringue.
Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean and the cake is golden brown.
Remove from the oven and allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
