Passover Sponge Cake
This recipe is three generations old and has been only slightly changed from one generation to the next. The middle generation, my mother, Annis Osherow Gross, was an editor of the Encyclopedia of Home Cookery, published by the Culinary Arts Institute of Chicago.
Submitted by: Stephen from Des Moines, Iowa
Yield: One large cake
Preparation Instructions:
Preheat oven to 350 F.
Allow eggs to come to room temperature. Separate the eggs into whites and yolks.
Beat yolks until thick and lemon-colored. Add juices (with water to make 3/4 cup) and zest and beat until very thick.
Gradually add sugar, then extracts.
Sift the potato starch, salt and matzo meal together, and then fold into mixture a little at a time.
In a separate bowl, beat the egg whites until foamy. Add cream of tartar and continue to whip until they form stiff, moist, glossy peaks. DO NOT OVERBEAT!
Carefully fold into the egg yolk mixture, mixing only until combined.
Pour 1/3 of batter into an ungreased tube pan. Sprinkle with sugar and cinnamon mixture. Repeat with next 1/3 of batter. Sprinkle with sugar and cinnamon mixture. Add the rest of the batter and then top with sugar and cinnamon mixture.
Bake for an hour or until done.
Invert until cool.
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More About This Recipe
When inverting, go slowly, or the cake may separate and huge chunks will fall out onto the table and you’ll feel awful. The chunks, however, are great snacking, and can be used to make a wonderful trifle or a base for fresh fruit.
Better than good for a Passover sponge cake. The triple doses of both lemon and orange (juice, rind and extract) gave it a great flavor – enhanced by the cinnamon sugar. Yes, it did fall apart somewhat when we took it out of the tube pan but we were able to put it back together so it almost looked as good as new. No complaints from family & friends at Seder. Some of us topped with mascerated strawberries…yum! Thanks for sharing.