This light sponge cake is made with matzo cake meal for a nice dessert for Passover For chocolate sponge cake add 12 cup of cocoa to the batter
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
14
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.
Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale
about 7 minutes.
Sift matzo cake meal and potato starch together; set aside.
Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar
continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange 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 cake in the preheated oven
checking after 45 minutes
until a toothpick inserted into the center of the cake comes out clean
about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.
