Rating: 4.18 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

A light dessert for the holiday. For chocolate sponge cake add 1/2 cup of cocoa to the batter.

Recipe Summary test

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
14
Yield:
1 -10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.

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  • 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.

Nutrition Facts

148 calories; protein 4.2g; carbohydrates 27.8g; fat 2.6g; cholesterol 117.1mg; sodium 36.6mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
07/15/2003
the best most moist Passover sponge cake I've ever eaten! Simon Newton MA Read More
(26)

Most helpful critical review

Rating: 2 stars
04/14/2006
The cake came out extremely dry. I think that the baking time 1 hour and 10 minutes is way, way too long. 50 minutes THE MOST. Not only it came out dry, it also was burnt on outside, we didn't like it. Read More
(23)
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/15/2003
the best most moist Passover sponge cake I've ever eaten! Simon Newton MA Read More
(26)
Rating: 2 stars
04/14/2006
The cake came out extremely dry. I think that the baking time 1 hour and 10 minutes is way, way too long. 50 minutes THE MOST. Not only it came out dry, it also was burnt on outside, we didn't like it. Read More
(23)
Rating: 5 stars
04/18/2008
Great recipe! I do suggest greasing the pan. The sponge cake stuck to everything (including the parchment paper). Read More
(19)
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Rating: 5 stars
04/18/2003
This is this first sponge cake that I have made that has actually come out perfect!!! Great directions, easy to follow, easy to make. Wonderful taste. Best Sponge Cake I've ever had. Read More
(14)
Rating: 3 stars
04/18/2006
This came out ok. It tasted good but did not look great. If you are not going to use parchment paper make sure you lightly grease the pan. Read More
(13)
Rating: 5 stars
04/15/2006
I used this recipe the last 2 years and I am back to make it again. It is perfect. Just like my grandmother used to make. I also cut it up to use in other recipes for layers and bottoms such as cheesecake. Read More
(11)
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Rating: 5 stars
04/22/2011
Everyone said this didn't taste like a Passover dessert (meaning it wasn't sawdust). It was truly delicious. The cooking time was right on. The parchment at the bottom of the tube pan worked perfectly. I can't believe I didn't think of this before! I added a little orange extract to the orange juice. After the cake cooled I cut it in half pulled off the top half carefully scooped out a moat into the bottom half and filled it with lemon curd (easy to make easier to buy). Then I fairly neatly replaced the scooped out mounds. Next I frosted the inside with a "7-minute icing " replaced the top half iced all over and coated it in sweeetened shredded coconut. I put toothpicks in it and covered it with plastic wrap (the toothpicks to prevent the wrap from messing up the frosting). I refrigerated the cake until the next day and pulled it out about an hour before dessert time. Easy to cut and serve. Looks marvelous in its coconut glory! Read More
(7)
Rating: 5 stars
04/07/2012
This was my first attempt at Sponge Cake and it came out PERFECTLY! Had to add a little extra sugar to the egg whites so that they would stiffen.. but other than that.. Easy!! Read More
(5)
Rating: 5 stars
04/09/2012
I made this cake. It turned out great. Very moist. Everyone loved it. I would suggest that you make it clear that "white sugar" means regular granulated sugar not confectioners' sugar. I shared this recipe on Facebook. Read More
(4)