Passover Sponge Cake recipe

1 servings

8 egg yolks

1 cup white sugar

1 tablespoon orange zest

3/4 cup matzo cake meal

1/4 cup potato starch

8 egg whites

1/2 cup white sugar

1 1/2 tablespoons fresh orange juice

Preheat oven to 325 degrees F (165 degrees C).

Cut parchment paper to line the bottom of a 10 inch tube pan.

Do not grease the pan.

In a medium bowl, whip egg yolks until light.

Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes.

Sift together the matzo cake meal and potato starch; set aside.

In a large glass or metal mixing bowl, beat egg whites until foamy.

Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks.

Fold the dry ingredients into the yolk mixture alternately with the 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 for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch.

Invert onto a wire rack to cool.

Run a knife around the sides of the cake before removing from the pan.