For best results, ensure all ingredients are at room temperature. Be careful not to overmix the batter, as this will result in a tough cake. If you don't have potato starch, you can substitute with tapioca starch or cornstarch. Inverting the cake after baking is crucial for maintaining its height and airy texture. Serve the cake plain or with a dusting of powdered sugar and fresh berries.
Passover Lemon Sponge Cake
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 25 mins
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SERVING8 People
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VIEWS6
A light and airy sponge cake, perfect for Passover and any occasion! This recipe uses matzah meal for a unique texture and avoids butter and leavening agents, letting the beaten eggs provide all the lift. Enjoy the bright citrus flavors in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol279 mg
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Fiber1 g
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Protein11 g
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Saturated Fat2 g
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Sodium108 mg
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Sugar40 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325°F (165°C). Prepare a 10-inch angel food cake pan by greasing it very lightly. (5 minutes)
02
StepIn a large mixing bowl, beat the egg yolks with an electric mixer until light and frothy. Gradually add the sugar, beating until the mixture is pale yellow and thick. (8 minutes)
03
StepStir in the orange juice, lemon zest, and orange zest until well combined. (2 minutes)
04
StepIn a separate bowl, sift together the potato starch and matzah cake meal. Gently fold the dry ingredients into the egg yolk mixture until just combined. Be careful not to overmix. (5 minutes)
05
StepIn a clean, dry mixing bowl, beat the egg whites with the salt using an electric mixer on high speed until stiff, glossy peaks form. (7 minutes)
06
StepGently fold 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just incorporated. Be careful not to deflate the egg whites. (5 minutes)
07
StepPour the batter into the prepared angel food cake pan. (2 minutes)
08
StepBake in the preheated oven for 55-60 minutes, or until the cake is set and lightly golden brown. (60 minutes)
09
StepRemove from the oven and invert the pan immediately onto a wire rack. Let the cake cool completely upside down before removing it from the pan. This prevents the cake from collapsing. (60 minutes)
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RECIPE REVIEWS
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Diamond Rolfson
Jul 2, 2025Inverting the pan while cooling is crucial! I skipped that step and my cake collapsed a little.
Demarcus Ziemann
Jul 2, 2025My family loved this cake! It was so light and fluffy.
Keshawn Willmsokeefe
Jun 30, 2025This is the best Passover cake I've ever made! Thank you for the recipe!
Sigurd Schuppe
Jun 29, 2025The citrus zest really makes this cake special. I added a little almond extract for extra flavor.
Roselyn Johnston
Jun 29, 2025I accidentally overmixed the batter and the cake turned out a bit dense. Be careful not to overmix!
Dovie Becker
Jun 29, 2025I had trouble finding potato flour, so I used tapioca starch instead. It worked perfectly!
Hipolito Dubuque
Jun 29, 2025This cake was a lifesaver during Passover! So delicious and everyone loved it.
Lura Schmidt
Jun 29, 2025Make sure your egg whites are beaten to stiff peaks – this is key to the cake's light texture.