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Passover Sponge Cake | Great Performances


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Passover Sponge Cake
by Joanne Wilson

© Flickr: The Commons


10         Eggs, separated 

1   cup   Sugar

1   cup    Potato starch

2   Tbsp  Matzah Meal

                Whole orange rind, grated


Beat egg whites until peaked.  Slowly add in 1 cup sugar and continue beating. Separately beat the egg yolks until they are thick and golden.  Add orange rind to the egg yolks and incorporate.  

Sift together the potato starch and matzah meal a few times.  

Add the potato mixture to the egg yolk mixture until thoroughly incorporated.

Add in the peaked egg whites and slowly mix thoroughly.

Pour into a buttered tube can with a bottom that comes out.  Bake at 325 for 50-60 minutes or until golden.

Let cool and then slowly (with a serrated knife) cut the cake in half lengthwise. Spread whipped cream and strawberries in the middle and put the cake back on.  Spread the same thing over the top and serve.  

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