Passover Sponge Cake
Light, traditional Passover sponge cake with matzo cake meal, citrus, and whipped egg whites. Tips for folding, baking, and cooling for best results.
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.
Submitted by: Stephen from Des Moines, Iowa
Yield: One large cake
- Use room temperature eggs, separate whites and yolks, and beat whites to stiff glossy peaks but do not overbeat.
- Fold dry ingredients and whites gently into yolk mixture; bake in an ungreased tube pan and invert to cool to hold the cake's structure.
- Layer batter in thirds, sprinkling a sugar-cinnamon mix between layers for flavor; fallen chunks make a great trifle base.
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Preparation Instructions:
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.
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More About This Recipe
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.
Frequently Asked Questions
What is matzo cake meal and can I substitute it?
Matzo cake meal is very finely ground matzo made for baking on Passover. You can buy it or grind plain matzo in a food processor until very fine. For non-Passover baking, cake flour can be used instead but the texture will differ.
Why do I use an ungreased tube pan?
An ungreased tube pan lets the batter cling to the sides and rise properly. Greasing the pan can cause the sponge to slip and collapse, producing a dense cake.
How do I avoid the cake falling apart when I invert it?
Invert the pan slowly and support the base so the cake drops away evenly. Let the cake cool completely while inverted; once cool, run a thin knife around the center tube and sides to release it gently. If pieces fall, save them for trifle or snacking.
How can I tell when the cake is done?
Bake about an hour. The cake is ready when the top is lightly golden, it pulls slightly away from the pan, and a toothpick inserted in the center comes out with a few dry crumbs or clean. It should spring back lightly when touched.
How should I store or freeze this cake?
Store the cooled cake covered at room temperature for up to 2 days, or refrigerate up to 5 days. Wrap slices tightly for freezing; they keep well for about 2 to 3 months. Thaw at room temperature before serving.
Can I use large eggs instead of extra large or jumbo eggs?
Yes. If you do not have extra large eggs, use 10 large eggs to get a similar liquid and volume. Using fewer or much smaller eggs will change texture and rise.
Can I leave out the citrus extracts or peel?
You can omit or reduce extracts and peel, but the cake will lose the bright citrus flavor. If you skip zest, keep the orange and lemon juice for moisture. You can also swap extracts for vanilla only, but taste will be milder.
What if my egg whites overbeat or deflate while folding?
If whites are overbeaten and dry, try folding in one fresh lightly beaten egg white to restore some volume. If the whites deflate while folding, stop folding immediately; gentle, quick folds help keep air. If the whites are completely flat, it is best to start again for a light sponge.
What is matzo cake meal and can I substitute it?
Matzo cake meal is very finely ground matzo made for baking on Passover. You can buy it or grind plain matzo in a food processor until very fine. For non-Passover baking, cake flour can be used instead but the texture will differ.
Why do I use an ungreased tube pan?
An ungreased tube pan lets the batter cling to the sides and rise properly. Greasing the pan can cause the sponge to slip and collapse, producing a dense cake.
How do I avoid the cake falling apart when I invert it?
Invert the pan slowly and support the base so the cake drops away evenly. Let the cake cool completely while inverted; once cool, run a thin knife around the center tube and sides to release it gently. If pieces fall, save them for trifle or snacking.
How can I tell when the cake is done?
Bake about an hour. The cake is ready when the top is lightly golden, it pulls slightly away from the pan, and a toothpick inserted in the center comes out with a few dry crumbs or clean. It should spring back lightly when touched.
How should I store or freeze this cake?
Store the cooled cake covered at room temperature for up to 2 days, or refrigerate up to 5 days. Wrap slices tightly for freezing; they keep well for about 2 to 3 months. Thaw at room temperature before serving.
Can I use large eggs instead of extra large or jumbo eggs?
Yes. If you do not have extra large eggs, use 10 large eggs to get a similar liquid and volume. Using fewer or much smaller eggs will change texture and rise.
Can I leave out the citrus extracts or peel?
You can omit or reduce extracts and peel, but the cake will lose the bright citrus flavor. If you skip zest, keep the orange and lemon juice for moisture. You can also swap extracts for vanilla only, but taste will be milder.
What if my egg whites overbeat or deflate while folding?
If whites are overbeaten and dry, try folding in one fresh lightly beaten egg white to restore some volume. If the whites deflate while folding, stop folding immediately; gentle, quick folds help keep air. If the whites are completely flat, it is best to start again for a light sponge.
Better than good for a Passover sponge cake. The triple doses of both lemon and orange (juice, rind and extract) gave it a great flavor – enhanced by the cinnamon sugar. Yes, it did fall apart somewhat when we took it out of the tube pan but we were able to put it back together so it almost looked as good as new. No complaints from family & friends at Seder. Some of us topped with mascerated strawberries…yum! Thanks for sharing.