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Lemon Passover sponge cake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Passover Sponge Cake

This cake keeps super moist and flavorful, perfect for Passover!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 320 kcal

Equipment

  • 1 9-inch round cake pan

Ingredients
  

Main ingredients

  • 9 Eggs large
  • 1 Lemon zested and juiced, reserve some juice
  • 250 g Sugar divided
  • 63 g Passover cake meal
  • 95 g Potato starch
  • ¼ teaspoon Salt fine sea
  • 62 g Fresh orange juice room temperature

Instructions
 

Instructions

  • Preheat your oven to 350°F and grease a 9-inch round cake pan.
  • Beat the egg whites until stiff peaks form.
  • Whisk together the egg yolks and sugar until pale and creamy.
  • Mix in the lemon zest, reserved lemon juice, and orange juice.
  • Sift in the Passover cake meal, potato starch, and salt, folding gently.
  • Fold the egg whites into the batter gently.
  • Pour the batter into the cake pan and smooth the top.
  • Bake for about 30 minutes or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve the cake fresh or store properly to preserve its moist texture.