Passover Sponge Cake

By RobinPD

Ingredients

• 8 egg yolks
• 1 cup white sugar
• 1 tablespoon orange zest
• 3/4 cup matzo cake meal
• 1/4 cup potato starch
• 8 egg whites
• 1/2 cup white sugar
• 1 1/2 tablespoons fresh orange juice

Details

Servings 1
Preparation time 30mins
Cooking time 100mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Grease the pan.

In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.

Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

If using 2 smaller cake pans, divide the batter between them and bake until the cake springs back to the touch and the sides of the cake are brown, approximately 45 minutes.