This light sponge cake is made with matzo cake meal for a nice dessert for Passover. For chocolate sponge cake add 1/2 cup of cocoa to the batter.
Ingredients
- egg yolks: 8 piece
- white sugar: 1 cup
- orange zest: 1 Tbsp
- matzo cake meal: 0.75 cup
- potato starch: 0.25 cup
- egg whites: 8 piece
- white sugar: 0.5 cup
- ½ tablespoons fresh orange juice: 1 piece
Metric Conversion
Stages of cooking
-
Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.
-
Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale, about 7 minutes.
-
Sift matzo cake meal and potato starch together; set aside.
-
Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
-
Bake cake in the preheated oven, checking after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.
