Passover Sponge Cake
A light, fluffy Passover sponge cake with citrus flavor, perfect for celebrations and serving as a delicious, egg-based dessert suitable for Passover dietary restrictions.
Ingredients
Instructions
- Beat egg whites until frothy.
- Add a pinch of salt.
- Gradually add 1/2 cup sugar to the egg whites.
- Beat until glossy and peaks form.
- Beat egg yolks in a separate bowl.
- Gradually add oil, sugar, and lemon and orange juice to the egg yolks.
- Beat well for about 5 minutes until light in color and thick.
- Add lemon and orange rind to the yolk mixture.
- Gently fold egg whites into the yolk mixture.
- Pour into a prepared cake pan and bake until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until they reach stiff peaks. If you don't have matzah cake meal, you can substitute with an equal amount of almond flour, but this may alter the flavor slightly. For a citrus twist, consider adding a teaspoon of orange zest along with the juice. Always ensure your mixing bowls and utensils are clean and free of grease for the best results.
Serving Suggestions
This Passover Sponge Cake can be served plain or dusted with powdered sugar for a touch of elegance. It pairs beautifully with a side of fresh berries or a scoop of lemon sorbet for a refreshing contrast. You could also serve it alongside a light dessert like the Lemonade Fruit Bowl for a festive touch during the holiday.
Storage & Reheating
Store leftover sponge cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, place it in a preheated oven at 350°F for about 10 minutes, or until warmed through, to retain its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Passover Sponge Cake contains roughly 1014 calories, with 0g protein, 5g carbohydrates, and 113g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just be sure to store it properly in an airtight container to maintain its moisture. It's best to frost or add any toppings just before serving to keep the flavors fresh.
What if I don't have matzah cake meal?
If matzah cake meal is unavailable, you can use a combination of almond flour and potato starch as a substitute. This will provide a similar texture, but keep in mind it may slightly change the flavor profile.
How do I know when the cake is done baking?
To check if the sponge cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. Also, the top should be golden brown and spring back when lightly touched.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).