Passover Sponge Cake

Recipe View Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan thoroughly and line the bottom with a parchment paper circle. (5 minutes)

Recipe View In a medium bowl, whisk the egg yolks until they lighten in color. Gradually add 1 cup of sugar and the orange zest. Continue whisking until the mixture is thick and pale, about 7 minutes. (10 minutes)

Recipe View Sift together the matzo cake meal and potato starch in a separate bowl to ensure there are no lumps. Set aside. (5 minutes)

Recipe View In a large, clean glass or metal mixing bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup of sugar, continuing to beat until stiff, glossy peaks form. (7 minutes)

Recipe View Gently fold the matzo meal mixture into the yolk mixture alternately with the orange juice, beginning and ending with the matzo meal mixture. Be careful not to overmix. (5 minutes)

Recipe View Fold in 1/3 of the beaten egg whites into the batter to lighten it, then gently fold in the remaining whites until just combined and no streaks remain. Overmixing will deflate the batter. (5 minutes)

Recipe View Carefully spread the batter evenly into the prepared tube pan. (2 minutes)

Recipe View Bake in the preheated oven, checking for doneness after 45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Baking time is approximately 1 hour. (60 minutes)

Recipe View Immediately invert the cake onto a wire rack to cool completely. Once cooled, run a thin knife around the sides of the cake to loosen it from the pan before removing. (15 minutes)