By Grocery List Plus Editorial Staff | Published on June 14, 2026

Sobel Family Passover Sponge Cake

Serves 8

309 cal · 60 min

Sobel Family Passover Sponge Cake

Recipe GLPRb49e2b63849663

4.0(1)
Jewish
Dessert
60 min
309 cal
Servings: 8
Oven
SNAP eligible

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

  1. Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper.

  2. 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.

  3. 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.

  4. Gently sift the matzoh meal and potato starch together over the egg yolk mixture and fold in carefully until just combined.

  5. Fold the beaten egg whites into the batter in two additions, being gentle to maintain the airiness of the meringue.

  6. 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.

  7. Remove from the oven and allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked year-round at Harris Teeter, Food Lion, Kroger, and Walmart, with no special trips required. At roughly $1.50 per serving for eggs, sugar, citrus, and matzoh meal, this is genuinely cheap. The stated 60 minutes is honest if you account for separating eggs and folding batter, though the bake time dominates; realistically add 10 minutes for zesting and juice prep. This is a traditional holiday cake that reheats poorly but holds well on a cake stand for the Passover table, making it contextually smart rather than universally practical.

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