Passover Orange Sponge Cake
A tall, airy Passover sponge cake made with matzah cake meal, potato starch, 10 eggs, orange rind and lemon juice, baked in a tube pan and cooled upside down.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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A light sponge cake is the traditional Passover dessert, and Sandra Mills's is flavored with grated orange rind and lemon juice. With no flour or leavening, all the lift comes from ten eggs: the yolks beaten thick with sugar and the whites whipped to stiff peaks.
It bakes in an ungreased tube pan and cools upside down so it keeps its height.
Ingredients
- 1/3 cup matzah cake meal
- 1/2 cup potato starch
- Pinch of salt
- 10 eggs, separated
- 1 cup sugar, divided
- Grated rind of 1 orange
- Juice of 1 lemon
Instructions
- Sift. Sift the cake meal, potato starch and salt together 3 times.
- Beat the yolks. Beat the egg yolks until thick. Add 1/2 cup sugar and continue beating until thick and fluffy. Fold in the dry ingredients.
- Beat the whites. In a separate bowl, beat the whites until foamy. Add the remaining 1/2 cup sugar gradually and beat until stiff peaks form.
- Fold. Fold in the yolk mixture, orange rind and lemon juice.
- Bake. Spoon into an ungreased 10-inch tube pan with a removable bottom. Bake at 350°F for 45 to 50 minutes.
- Cool. Invert to cool by resting the tube on a bottle. When fully cooled, run a knife around the outer edge and tube to remove.
Tips
- Egg whites whip highest in a perfectly clean, grease-free bowl.
- Do not grease the pan; the batter needs to cling to the sides to rise.
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