Passover Sponge Cake
Description
This sponge cake made with matzo cake meal, eggs, potato starch, and fresh orange juice makes a delightful dessert for Passover or anytime.
Ingredients
•
8 egg yolks
•
1 cup white sugar
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1 tablespoon orange zest
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3/4 cup matzo cake meal
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1/4 cup potato starch
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8 egg whites
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1/2 cup white sugar
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1 1/2 tablespoons fresh orange juice
Directions
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.