Image alt

Passover Sponge Cake

This light sponge cake is made with matzo cake meal for a nice dessert for Passover. For chocolate sponge cake add 1/2 cup of cocoa to the batter.

How to Make It

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.

  2. 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.

  3. Sift matzo cake meal and potato starch together; set aside.

  4. 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.

  5. 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.


  • 8 egg yolks

  • 1 cup white sugar

  • 1 tablespoon orange zest

  • ¾ cup matzo cake meal

  • ¼ cup potato starch

  • 8 egg whites

  • ½ cup white sugar

  • 1 ½ tablespoons fresh orange juice

Other Recipes You May Like

Course Title

Broccoli Rice Casserole

Course Title

Homemade bagels

Course Title

Beer Batter

Course Title

Mini Heart-Shaped Naan Pizzas

Course Title

Sticky Barbecued Beef Ribs

Course Title

Pulled Pork Sandwiches with Barbecue Sauce

Course Title

Pastrami hash

Course Title

Potatoes Benedict with Make-Ahead Poached Eggs

You’re Running Out of Free Recipes

Never stumble over dinner plans again—subscribe for access to 50K+ recipes Form
Inher Chucks for just $5 $2.50/mo for 1 year.