Passover Lemon Sponge Cake

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petersonh11 0

"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."
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8 servings yields 10-inch sponge cake
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. 1. Preheat oven to 325
  2. 2. Using an electric mixer, beat the egg yolks until frothy. Add sugar gradually. Add orange juice, grated lemon, and orange rinds.
  3. 3. Sift together the potato flour and the matzah meal cake flour. Add to the mixture.
  4. 4. Beat the eggs whites until frothy. Add a pinch of salt and beat until stiff and shiny. Fold into other ingredients. **A good sponge cake needs a great deal of air beaten into the eggs**
  5. 5. Bake in a greased 10-inch angel-food pan for one houe. Remove from oven and invert pan and cool completley before removeing cake.
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