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Passover Sponge Cake Recipe
|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)|
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 mg
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
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 325Â°F about 55 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.