Passover sponge cake

    1 hour 40 min

    A delightful orange-flavoured sponge cake, perfect for Passover. This cake recipe uses fine matzo meal.

    38 people made this

    Serves: 14 

    • 8 egg yolks
    • 225g (8 oz) caster sugar
    • 1 tablespoon orange zest
    • 50g (2 oz) fine matzo meal
    • 2 heaped tablespoons potato starch
    • 8 egg whites
    • 100g (4 oz) caster sugar
    • 1 1/2 tablespoons fresh orange juice

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Preheat oven to 160 C / Gas mark 3. Cut baking parchment to line the bottom of a 25cm tube cake tin. Do not grease.
    2. In a medium bowl, whip egg yolks until light. Gradually add 225g of caster sugar and the orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo meal and potato starch; set aside.
    3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining sugar, continuing to beat until whites form stiff peaks.
    4. Fold the matzo meal into the yolk mixture alternately with the juice.
    5. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared cake tin.
    6. Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Run a knife around the sides of the cake and turn out onto a wire rack to cool.

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    Reviews in English (24)


    This is this first sponge cake that I have made that has actually come out perfect!!! Great directions, easy to follow, easy to make. Wonderful taste. Best Sponge Cake I've ever had.  -  15 Sep 2008


    Great recipe! I do suggest greasing the tin. The sponge cake stuck to everything (including the parchment)  -  15 Sep 2008


    This came out ok. It tasted good, but did not look great. If you are not going to use baking parchment, make sure you lightly grease the tin.  -  15 Sep 2008