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Passover Sponge Cake

Canadian.Recipes's picture
Ingredients
  Matzo meal 1 Cup (16 tbs)
  Potato starch 1⁄4 Cup (4 tbs)
  Egg yolks 3⁄4 Cup (12 tbs) (From 9 Eggs)
  Orange juice 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 1⁄2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Egg whites 1 1⁄3 Cup (21.33 tbs) (From 9 Eggs)
  Salt 1⁄2 Teaspoon
Directions

Mix cake meal and potato starch; set aside.
Beat the egg yolks, orange juice, lemon peel, and sugar together until very thick, about 8 minutes.
Fold in dry ingredients.
Beat egg whites with salt until stiff, not dry, peaks are formed.
Fold egg yolk mixture into egg whites.
Turn batter into an ungreased 10-inch tubed pan.
Bake at 325°F about 55 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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4.15
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2830 Calories from Fat 440

% Daily Value*

Total Fat 49 g75.2%

Saturated Fat 17.4 g86.8%

Trans Fat 0 g

Cholesterol 2239.5 mg746.5%

Sodium 1588.3 mg66.2%

Total Carbohydrates 519 g173%

Dietary Fiber 8.4 g33.4%

Sugars 308.5 g

Protein 87 g173.1%

Vitamin A 54.9% Vitamin C 67.8%

Calcium 27.7% Iron 30.2%

*Based on a 2000 Calorie diet

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Passover Sponge Cake Recipe