Passover Sponge CakeJeanAmyJaneJerikaMonicaRob FinkelsteinMonicaKeriMagali MutomboAddieFreyaJoanAndreaPamela ZakheimRob FinkelsteinPamela ZakheimStephany YaronRob FinkelsteinLydia JRob FinkelsteinKarenLindaCharlotteRob FinkelsteinEileenRob FinkelsteinJessicaRob FinkelsteinMonicaRob FinkelsteinMarissaRob Finkelstein
A delightful and airy Passover sponge cake that's perfect for your holiday gathering.
Equipment
- 1 Mixing bowl Large
- 1 Electric mixer
- 1 10-inch tube pan
Ingredients
Main ingredients
- 1 cup matzo cake meal
- ¼ cup potato starch
- 1.5 cups sugar divided
- 1 cup orange juice freshly squeezed
- ¾ cup vegetable oil
- 7 eggs separated
- 1 tablespoon vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Sift together matzo cake meal and potato starch, set aside.
- Separate the eggs, placing yolks in one large bowl and whites in a separate mixing bowl.
- Beat egg yolks with 1 cup sugar until pale and thickened.
- Mix in orange juice, vegetable oil, and vanilla extract.
- Gradually add dry ingredients to the yolk mixture, stirring gently.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
- Gently fold egg whites into the cake batter.
- Pour batter into an ungreased 10-inch tube pan. Bake for 30 minutes or until the cake springs back when lightly touched.
Notes
Allow the cake to cool completely upside down before removing from the pan.
