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    You are in: Home / Recipes / Passover Sponge Cake Recipe
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    Passover Sponge Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    baezus's Note:

    Based on the recipe from Susie Fishbein's 'Passover by Design'

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
    3. 3
      Gradually add the potato starch and cake meal. Set aside.
    4. 4
      Beat egg whites until stiff.
    5. 5
      Fold yolk mixture into whites.
    6. 6
      Add lemon zest. Beat for 2 minutes.
    7. 7
      Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
    8. 8
      Invert until completely cool. Run a knife arond the cake and remove from pan.
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    Nutritional Facts for Passover Sponge Cake

    Serving Size: 1 (83 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 231.8
     
    Calories from Fat 40
    17%
    Total Fat 4.5 g
    6%
    Saturated Fat 1.4 g
    6%
    Cholesterol 190.3 mg
    63%
    Sodium 68.7 mg
    2%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 0.5 g
    2%
    Sugars 35.7 g
    143%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    matzo cake meal

    Detailed Nutrition Values About Nutrition Info

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