Passover zesty sponge cake

    Passover zesty sponge cake


    2 people made this

    About this recipe: A fantastic sponge cake for Passover. It's citrusy, zesty and light. It uses matzo meal as opposed to white flour, contains no butter or any raising agents. Make sure you beat a lot of air into the eggs for a light cake.

    Makes: 1 25cm round cake

    • 12 eggs, at room temperature, separated
    • 300g caster sugar
    • 125ml orange juice
    • 1 lemon, zest only
    • 1 orange, zest only
    • 4 tablespoons potato starch
    • 80g fine matzo meal
    • 1 pinch salt

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 170 C / Gas 3. Grease a 25cm angel cake tin or tube cake tin.
    2. Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest and orange zest. Sieve the potato starch and matzo meal together in a bowl; gently stir into the egg yolk mixture.
    3. Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the centre of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared tin.
    4. Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the tin and let cool completely before removing the cake from the tin.

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