Passover Lemon Sponge Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Passover Lemon Sponge Cake Recipe). 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.

Brief

Prep 25 mins

Cook: 1hr

Additional: 1hr

Total: 2hrs25 mins

Servings: 8

Yield: 1 10-inch sponge cake

Passover Lemon Sponge Cake Recipe

Ingredients

12 room temperature eggs

separated

1 ½ cups white sugar

½ cup orange juice

zest from 1 lemon

zest from 1 orange

¼ cup potato flour

1 cup matzo cake meal

1 pinch salt

Dessert

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.

Step 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.

Step 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.

Step 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.

Nutritional Information

Passover Lemon Sponge Cake Recipe

Servings Per Recipe:8

Calories: 316.3

% Daily Value *

Protein: 11.2g 22%

Carbohydrates: 52.6g 17%

Dietary Fiber: 0.9g 4%

Sugars: 39.8g

Fat: 7.6g 12%

Saturated Fat: 2.3g 12%

Cholesterol: 279mg 93%

Vitamin A Iu: 399.8IU 8%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.2mg 10%

Vitamin C: 9.9mg 17%

Folate: 44.6mcg 11%

Calcium: 49.2mg 5%

Iron: 2mg 11%

Magnesium: 18.1mg 7%

Potassium: 200.5mg 6%

Sodium: 108.2mg 4%

Thiamin: 0.1mg 7%

Calories From Fat: 68.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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