Passover Sponge Cake

Passover Sponge Cake
Servings: 16 Prep 15 mins Bake 350°F 1 hr


  • 9 eggs, separated
  • 3/4 cup Passover cake meal
  • 5 tablespoons potato starch
  • 1/8 teaspoon salt
  • 1 1/2 cups sugar
  • Zest from 1 orange
  • 1/2 cup orange juice

Make It

1. Heat oven to 350 degrees F.

2. In a clean, large bowl, beat egg whites on medium-high speed to stiff peaks.

3. In a small bowl, whisk together the cake meal, potato starch and salt.

4. In a second large bowl, beat sugar and egg yolks, until lemony in color, about 5 minutes. Beat in zest.

5. Beat in the cake meal mixture in two additions, alternating with the orange juice. Gently fold in beaten egg whites.

6. Spoon into an ungreased, 10-inch angel food cake/tube pan with feet. Bake at 350 degrees F for 1 hour or until toothpick inserted in cake comes out dry.

7. Remove from oven; immediately invert onto a baking sheet and allow to cool completely.

8. Turn over pan and run a small knife or small spatula around edge of pan, and center tube. Remove cake from pan. Serve with strawberries, if desired.