Large sponge cake large

Passover Sponge Cake

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.

Yield: One large cake
Collections: American Brunch Dessert Jewish

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Passover Sponge Cake Recipe

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.

Yield: One large cake
Helpful Hints

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.


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Mark W

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.


How do you use this recipe with your thermionic ?

Chrystal Osher

This recipe looks perfect , thanks for posting


It might be nice to point out at the step where the egg whites are beaten you must either use new, clean beaters or thoroughly wash and dry the first beaters.

I'll say "excellent" even though I haven't made it because it sounds good.

Karen later

I made this cake and it didn’t rise very much. Is the amount of cake meal correct. Most othe Passover sponge cakes require less cake meal. Is this cake suppose to be heavier? The taste is very good.

Karen Later

I used only one cup of sugar. It was sweet enough with one cup.
Tasted it when it was warm couldn’t wait. Just need to know if the amount of cake meal was too much because it didn’t rise.

Linda F Yahr

The worst ever! The top got crusty,hiding a totally uncooked middle. Such a shame, the flavor is great, but it just doesn't bake correctly. Into the bin it went. Take heed, stay away from this recipe!