Passover sponge cake (Plava)

Passover sponge cake (Plava)


16 people made this

About this recipe: This light lemon sponge cake is suitable for Passover and puts leftover matzo meal to good use.

Shirlee Finn

Serves: 14 

  • 9 egg whites
  • 9 egg yolks
  • 175g (6 oz) icing sugar
  • 1 1/2 lemons, juiced
  • 75g (3 oz) potato starch
  • 50g (2 oz) fine matzo meal

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat the oven to 190 C / Gas 5.
  2. Using a hand held electric mixer, beat egg whites until stiff. Beat in icing sugar. In a seperate bowl, beat together yolks and lemon juice. Fold yolk mixture into egg whites. Fold in potato starch and matzo meal.
  3. Pour mixture into an ungreased tube cake tin.
  4. Bake for approximately 1 hour.

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Reviews (2)


Used different ingredients. This cake was pretty good! I couldn't find potato flour at my local supermarket and I wasn't making it for Passover so I used plain flour. The recipe says to bake for an hour, but I think that is too long (at least it is too long if using flour). The cake was a bit overdone at 50 minutes when I took it out. - 18 Jul 2008


Altered ingredient amounts. Went over great. I made a mistake with the sugar and added about 50% more. Still, the cake came out great. Also served pureed raspberries, fresh raspberries and whipped cream - 18 Jul 2008

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