Passover Sponge Cake Recipe
Passover Sponge Cake Notes
This recipe is three generations old and has been only slightly changed from one generation to the next. The middle generation, my mother, Annis Osherow Gross, was an editor of the Encyclopedia of Home Cookery, published by the Culinary Arts Institute of Chicago.
- 9 eggs, extra large or jumbo
- 2 1/4 cup sugar
- juice of 1 orange
- juice of 1 lemon
- added to juices, water, to equal 3/4 cup
- 1 teaspoon double-strength vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- 1 tablespoon orange rind, grated
- 1 tablespoon lemon rind, grated
- 3 tablespoons potato starch
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 1/2 cups matzo cake meal
- to taste, blend of sugar and cinnamon
Serves / Yields
One large cake
Preheat oven to 350 F.
Allow eggs to come to room temperature. Separate the eggs into whites and yolks.
Beat yolks until thick and lemon-colored. Add juices (with water to make 3/4 cup) and zest and beat until very thick.
Gradually add sugar, then extracts.
Sift the potato starch, salt and matzo meal together, and then fold into mixture a little at a time.
In a separate bowl, beat the egg whites until foamy. Add cream of tartar and continue to whip until they form stiff, moist, glossy peaks. DO NOT OVERBEAT!
Carefully fold into the egg yolk mixture, mixing only until combined.
Pour 1/3 of batter into an ungreased tube pan. Sprinkle with sugar and cinnamon mixture. Repeat with next 1/3 of batter. Sprinkle with sugar and cinnamon mixture. Add the rest of the batter and then top with sugar and cinnamon mixture.
Bake for an hour or until done.
Invert until cool.
When inverting, go slowly, or the cake may separate and huge chunks will fall out onto the table and you’ll feel awful. The chunks, however, are great snacking, and can be used to make a wonderful trifle or a base for fresh fruit.