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

Ingredients

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