Passover Sponge Cake Recipe -
Passover Sponge Cake Recipe

Passover Sponge Cake

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"A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter."

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Original recipe makes 1 -10 inch tube pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    1 hr 40 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2003

the best, most moist Passover sponge cake I've ever eaten! Simon, Newton, MA

Most Helpful Critical Review
Apr 14, 2006

The cake came out extremely dry. I think that the baking time 1 hour and 10 minutes is way, way too long. 50 minutes THE MOST. Not only it came out dry, it also was burnt on outside, we didn't like it.


12 Ratings

Apr 18, 2008

Great recipe! I do suggest greasing the pan. The sponge cake stuck to everything (including the parchment paper).

Apr 18, 2006

This came out ok. It tasted good, but did not look great. If you are not going to use parchment paper, make sure you lightly grease the pan.

Apr 18, 2003

This is this first sponge cake that I have made that has actually come out perfect!!! Great directions, easy to follow, easy to make. Wonderful taste. Best Sponge Cake I've ever had.

Apr 15, 2006

I used this recipe the last 2 years and I am back to make it again. It is perfect. Just like my grandmother used to make. I also cut it up to use in other recipes for layers and bottoms, such as cheesecake.

Apr 22, 2011

Everyone said this didn't taste like a Passover dessert (meaning it wasn't sawdust). It was truly delicious. The cooking time was right on. The parchment at the bottom of the tube pan worked perfectly. I can't believe I didn't think of this before! I added a little orange extract to the orange juice. After the cake cooled, I cut it in half, pulled off the top half, carefully scooped out a moat into the bottom half, and filled it with lemon curd (easy to make, easier to buy). Then I fairly neatly replaced the scooped out mounds. Next I frosted the inside with a "7-minute icing," replaced the top half, iced all over, and coated it in sweeetened shredded coconut. I put toothpicks in it and covered it with plastic wrap (the toothpicks to prevent the wrap from messing up the frosting). I refrigerated the cake until the next day and pulled it out about an hour before dessert time. Easy to cut and serve. Looks marvelous in its coconut glory!

Apr 09, 2012

I made this cake. It turned out great. Very moist. Everyone loved it. I would suggest that you make it clear that "white sugar" means regular granulated sugar, not confectioners' sugar. I shared this recipe on Facebook.


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 37 mg
  • 1%

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

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