Passover Sponge Cake
Considered a no-fail sponge cake, this soft and flavorful cake is perfect served with fresh berries and cream.
Servings 10 slices
Cost 5
Ingredients
- 8 large eggs, separated
- ½ cup matzo cake meal (65 grams)
- ¼ cup potato starch (40 grams)
- ⅛ teaspoon salt
- 1 cup plus 1 tablespoon granulated sugar (212 grams)
- ¼ cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Separate the eggs while they are cold and allow them to come to room temperature
- Meanwhile, whisk together the cake meal, potato starch and salt.
- Preheat oven to 325 degrees F. Have rack in lower middle of oven, and have ready an ungreased tube pan with legs.
- In the bowl of a stand mixer using the whisk attachment, beat the egg whites until foamy. Gradually add ½ cup (100 grams) of the sugar and beat until white with soft peaks. Put the beaten egg whites in the refrigerator for 10 minutes.
- Meanwhile, in a second stand mixer bowl, beat the yolks and remaining ½ cup plus a tablespoon of sugar (112 grams) for one minute. Beat in the lemon juice and the lemon zest. Stir in the matzo meal mixture. The mixture will be a dark goldenrod type color.
- Remove egg whites from the refrigerator and fold in about ⅓ of them to lighten the mixture. Continue folding another third of the egg whites, keeping mixture light. Fold in remaining until batter is uniform.
- Scrape into the pan and run a scraper through it to even it out.
- Bake until toothpick inserted into center comes out clean and cracks in cake appear dry, about 45 to 50 minutes. Let cool upside (give it at least 2 hours)
- To unmold, slide a knife around the edges. With the tube pan sitting on flat surface, slide the knife under the cake and carve it out from around the tube.