Best Passover Orange Sponge Cake Recipes

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PASSOVER ORANGE SPONGE CAKE



Passover Orange Sponge Cake image

I found this recipe this morning at the www.dominosugar.com website. It is slightly different than the other ones listed on Zaar.

Provided by senseicheryl

Categories     Dessert

Time 55m

Yield 1 10 inch tube pan, 16 serving(s)

Number Of Ingredients 7

1/3 cup matzo cake meal
1/2 cup potato starch
1/8 teaspoon salt
10 eggs, separated
1 cup granulated sugar, divided
2 tablespoons lemon juice
1 tablespoon orange rind, grated

Steps:

  • Preheat oven to 350°F
  • Sift together matzo cake meal, potato starch and salt, 3 times; set aside.
  • In large mixing bowl beat egg yolks until thick. Gradually add 1/2 cup sugar, lemon juice and orange rind. Continue beating until thick and fluffy. Fold in sifted dry ingredients.
  • In separate bowl beat egg whites until foamy. Add remaining 1/2 cup sugar gradually. Beat until stiff peaks form. Fold egg yolk mixture into egg whites.
  • Spoon into ungreased 10-inch springform tube pan. Bake for 45-50 minutes. Invert pan until cake is cool.

PASSOVER SPONGE CAKE



Passover Sponge Cake image

A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.

Provided by JANWEISBERGER

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h40m

Yield 14

Number Of Ingredients 8

8 egg yolks
1 cup white sugar
1 tablespoon orange zest
¾ cup matzo cake meal
¼ cup potato starch
8 egg whites
½ cup white sugar
1 ½ tablespoons fresh orange juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
  • In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
  • Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 27.8 g, Cholesterol 117.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 36.6 mg, Sugar 21.9 g

GRANDMA CHAR'S PASSOVER SPONGE CAKE



Grandma Char's Passover Sponge Cake image

My Grandma makes this recipe every year for Passover. She serves it with sliced strawberries and whipped cream.

Provided by Ariella

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 8

9 eggs, room temperature, separated
1 1/2 cups sugar
1/2 cup matzo cake meal
2 tablespoons potato starch
1/4 teaspoon salt
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 cup finely chopped nuts

Steps:

  • Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
  • Sift dry ingredients. Set aside.
  • Beat egg whites until stiff but not dry.
  • Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
  • Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
  • Increase temperature to 325 degrees and bake for 40-45 minutes.
  • Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
  • Serve with strawberries and whipped cream (optional).

Nutrition Facts : Calories 192, Fat 6.7, SaturatedFat 1.6, Cholesterol 158.6, Sodium 140.1, Carbohydrate 28.2, Fiber 0.7, Sugar 25.6, Protein 5.8

AUNT IDA'S PASSOVER SPONGE CAKE



Aunt Ida's Passover Sponge Cake image

Credit is given to Sandra Levine for her Aunt Ida's Sponge Cake. I came across this recipe that was posted on another site in March 2002 and it received great reviews. This cake is said to be good enough to be enjoyed all year long and I can hardly wait to bake it for seder #1. Now it can be said - since I made this cake for the 1st seder, I would not hesitate to make it again. The cake had a great light texture and tasted great; it was MOIST, it rose up quite high and everyone raved about it. Next time I make this, I will cut out and add a piece of parchment paper on the bottom of the pan, since it did stick ever so slightly. And also very important if you are making an additional 8" or 9" cake, only bake it for 25-30 minutes.

Provided by Jodi B.

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

12 eggs, separated
1 cup matzo meal
1/2 cup potato starch
1 tablespoon oil
2 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup orange juice

Steps:

  • Sift cake meal and potato starch together and set aside.
  • Add oil and vanilla to egg yolks.
  • Add sugar and salt while beating.
  • Continuing to beat, add orange juice alternately with sifted dry ingredients.
  • Beat some more until creamy.
  • Beat egg whites until stiff, and fold into egg yolk mixture.
  • Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F.
  • for 50-60 minutes.
  • (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won't collapse!).

Nutrition Facts : Calories 428.2, Fat 9.5, SaturatedFat 2.6, Cholesterol 317.2, Sodium 260.3, Carbohydrate 73.9, Fiber 1, Sugar 53.7, Protein 11.7

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