Passover Lemon Sponge Cake Recipe - Allrecipes.com
Passover Lemon Sponge Cake Recipe
  • READY IN ABOUT hrs

Passover Lemon Sponge Cake

Recipe by  

"This cake is great for Passover because it uses matzah meal flour instead of regular white flour. It also includes neither butter nor leavening agents. If you cannot find potato flour or matzah meal flour, all-purpose flour will work just fine. However, it wouldn't be kosher. A good sponge cake needs a great deal of air beaten into the eggs. "

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Ingredients Edit and Save

Original recipe makes 1 10-inch sponge cake Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 25 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
  2. Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
  3. Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
  4. Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
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Reviews More Reviews

Apr 05, 2010

this cake was very good I used all purpus flour inplace of the matzo cake meal and it came out fine. I also made a glaze by mixing 3 cups powdered sugar, 1/3 cup pink lemon-ade, and 1/2 teaspoon lemon extract. everyone at our passover dinner loved it!

 
Nov 17, 2010

I tried to make this cake for a presentation on Passover and i gotta admit, I did not love it. I tried to add the pink lemonade glaze and it made the cake too moist and the flavor just seemed to clash. I think I would have liked it more with just whipped cream and some sort of fruit topping.

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 52.6 g
  • 17%
  • Cholesterol
  • 317 mg
  • 106%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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