passover sponge cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• 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.
• 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 a wire rack to cool. run a knife around the sides of the cake before removing from the pan.