Fluffy Festive Passover Sponge Cake
Indulge in the light and airy texture of this delightful Passover sponge cake. Prepared in just one bowl, it's a breeze to whip up, and its high rise will impress your guests at any gathering. Whether you serve it plain or topped with fresh fruit and whipped cream, you'll love every bite of this easy-to-make dessert. Plus, it's versatile – transform any leftovers into delicious French toast or a delightful ice cream sandwich!
10-12
Servings
N/A
Calories
5
Ingredients
Ingredients
eggs
9 (separated)
sugar
1 1/2 cups
lemon juice
2 tablespoons
cake crumbs
1/2 cup
potato starch
1/4 cup
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, start by beating the egg whites at low speed with an electric mixer for about 1 minute until they are loose and foamy.
3
Gradually increase the mixer speed to high and slowly add the sugar. Continue beating the mixture for at least 5 minutes, until stiff peaks form.
4
Reduce the speed and add the egg yolks followed by the lemon juice, mixing just until combined.
5
In a separate bowl, sift together the cake crumbs and potato starch. Gently fold this dry mixture into the egg mixture until well incorporated.
6
Pour the batter into an ungreased 10-inch tube pan, filling the pan no more than 2/3 full to allow room for rising. If there's excess batter, pour it into a smaller pan.
7
Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
8
Once baked, invert the cake pan over a bottle neck or on a wire rack to cool completely, for at least 1 hour.
9
Serve plain or with your choice of frosting, fruit, or whipped cream. For any stale pieces, create Passover French toast, or toast slices and serve with chocolate sauce or ice cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Fluffy Festive Passover Sponge Cake.
Is this cake suitable for Passover?
Yes, this is a traditional Jewish recipe specifically designed for Passover.
How many eggs are required for the sponge cake?
The recipe requires 9 eggs, which must be separated.
What is the texture of this Passover sponge cake?
The cake has a light, airy, and fluffy texture.
How many servings does this recipe provide?
This recipe yields approximately 10 to 12 servings.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What type of pan is recommended for this cake?
A 10-inch tube pan is recommended for baking this sponge cake.
Should I grease the tube pan before pouring the batter?
No, the batter should be poured into an ungreased tube pan to help the cake rise.
How long does the cake need to bake?
The cake needs to bake for 1 hour and 10 minutes.
How do I know when the sponge cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean.
How long should I beat the egg whites and sugar?
You should beat the mixture on high speed for at least 5 minutes until stiff peaks form.
What dry ingredients are used in this recipe?
The dry ingredients include cake crumbs and potato starch.
How should the dry ingredients be added to the mixture?
The cake crumbs and potato starch should be sifted together and then gently folded into the egg mixture.
What should I do with the cake immediately after removing it from the oven?
You should invert the cake pan over a bottle neck or a wire rack to cool completely.
How long does the cake need to cool?
The cake should cool for at least 1 hour before serving.
What can I do if I have excess batter?
If there is extra batter, you can pour it into a smaller pan rather than overfilling the tube pan.
How full should the tube pan be?
The pan should be filled no more than two-thirds full to allow the cake room to rise.
Can I use this recipe to make a one-bowl dessert?
Yes, it is designed as a simple one-bowl recipe, though you may need a separate bowl for sifting dry ingredients.
What are some serving suggestions for this cake?
You can serve it plain, or topped with frosting, fresh fruit, or whipped cream.
What can I make with stale pieces of this cake?
Stale pieces can be used to make Passover French toast or toasted and served with chocolate sauce.
Can this cake be used for ice cream sandwiches?
Yes, slices of this cake make a delightful base for ice cream sandwiches.
How much lemon juice is used in the recipe?
The recipe calls for 2 tablespoons of lemon juice.
How much sugar is required?
You will need 1 and 1/2 cups of sugar.
How much potato starch is used?
The recipe uses 1/4 cup of potato starch.
What is the quantity of cake crumbs needed?
You will need 1/2 cup of cake crumbs.
At what speed should I start beating the egg whites?
Start by beating the egg whites at a low speed for about 1 minute until foamy.
When should I add the egg yolks and lemon juice?
Add the yolks and lemon juice after the egg whites and sugar have reached stiff peaks, mixing just until combined.
Is this recipe considered easy to make?
Yes, it is described as a breeze to whip up and very easy to make.
What makes this cake 'festive'?
Its high rise and versatility for toppings like whipped cream and fruit make it an impressive dessert for holiday gatherings.
Can I use any type of sugar for this recipe?
The recipe specifies 1 1/2 cups of sugar; for Passover, ensure the sugar used is certified Kosher for Passover.