Lemon-Infused Passover Sponge Cake
This delightful Lemon-Infused Passover Sponge Cake is a light, airy dessert that's perfect for celebrating the Passover holiday. With its refreshing lemon flavor and fluffy texture, this cake is sure to impress your guests. Made without flour, it's a wonderful gluten-free option that combines the richness of egg yolks with the lightness of beaten egg whites. Enjoy a slice on its own, or pair it with fresh berries and whipped cream for an elegant finish.
12
Servings
N/A
Calories
7
Ingredients
Ingredients
Lemon Zest
2 teaspoons (Freshly grated from lemons)
Lemon Juice
1/4 cup (Freshly squeezed)
Large Eggs
9 (Separated into yolks and whites)
Sugar
1 3/4 cups (Granulated)
Club Soda
1/4 cup (Unflavored)
Potato Starch
1/2 cup (Plain)
Matzo Cake Meal
1/2 cup (Plain)
Instructions
1
Preheat your oven to 350°F (175°C). Do not grease the tube pan.
2
In a large bowl, use a mixer to beat the egg yolks until they are thick and pale. Gradually add the sugar, club soda, and lemon juice, continuing to beat at medium-high speed for about 3 minutes.
3
Slowly fold in the potato starch and matzo cake meal until just combined. Set the mixture aside.
4
In a separate bowl, beat the egg whites with a clean whisk or mixer until they form stiff peaks. Be sure not to overbeat.
5
Gently fold the yolk mixture into the whipped egg whites, being careful not to deflate the egg whites. Add the lemon zest and fold until everything is well incorporated.
6
Pour the batter into the ungreased large tube pan.
7
Bake in the preheated oven for 1 hour and 10 minutes, or until the cake is golden brown and springs back when lightly pressed.
8
Once done, remove from the oven and immediately invert the pan onto a cooling rack to cool completely. This helps maintain its structure.
9
When completely cool, use a knife to gently run around the edges of the cake and carefully remove it from the pan.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon-Infused Passover Sponge Cake?
It is a light, airy dessert specifically made for Passover using ingredients like potato starch and matzo cake meal instead of traditional flour.
Is this Lemon-Infused Passover Sponge Cake gluten-free?
Yes, this cake is naturally gluten-free as it uses potato starch and matzo cake meal rather than wheat flour.
How many eggs are required for this recipe?
This recipe requires 9 large eggs, which need to be separated into yolks and whites.
What is the purpose of club soda in the cake batter?
Club soda helps provide extra lift and contributes to the light and fluffy texture of the sponge cake.
Should I grease the tube pan before baking?
No, you should not grease the tube pan. The batter needs to cling to the sides of the pan to rise properly.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long does the cake take to bake?
The cake takes approximately 1 hour and 10 minutes to bake.
Why do I need to invert the pan after baking?
Inverting the pan onto a cooling rack immediately after baking helps the cake maintain its structure and prevents it from collapsing.
How do I know when the sponge cake is finished baking?
The cake is done when it is golden brown and the surface springs back when lightly pressed.
What are the primary leavening agents in this cake?
The primary lift comes from the air beaten into the egg whites and the addition of club soda.
Can I use bottled lemon juice for this recipe?
While you can, freshly squeezed lemon juice is recommended for the best flavor and acidity.
What is matzo cake meal?
Matzo cake meal is a very finely ground version of matzo, commonly used as a flour substitute during Passover.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
How should I beat the egg whites?
Egg whites should be beaten in a clean bowl until they form stiff peaks, taking care not to overbeat them.
When should I add the lemon zest?
Add the lemon zest during the final step when folding the yolk mixture into the whipped egg whites.
What type of sugar is used in this recipe?
The recipe calls for 1 3/4 cups of granulated sugar.
How do I remove the cake from the tube pan once it is cool?
Run a knife gently around the edges of the cake to loosen it before carefully lifting it from the pan.
Can I serve anything with this cake?
It pairs wonderfully with fresh berries and a dollop of whipped cream for an elegant presentation.
What is the texture of the Lemon-Infused Passover Sponge Cake?
The texture is light, fluffy, and airy, typical of a classic sponge cake.
Is potato starch a necessary ingredient?
Yes, potato starch acts as a binder and provides structure in this flourless recipe.
How long should I beat the egg yolks?
Beat the egg yolks until they are thick and pale, then continue for another 3 minutes after adding sugar, soda, and juice.
What kind of pan is best for this cake?
A large ungreased tube pan is the best choice for this type of sponge cake.
Can I use flavored soda instead of club soda?
It is best to use unflavored club soda to ensure the lemon flavor remains the highlight of the cake.
What happens if I deflate the egg whites while folding?
Deflating the egg whites will result in a denser, flatter cake rather than the desired light and airy texture.
How much potato starch is needed?
The recipe requires 1/2 cup of plain potato starch.
How much matzo cake meal is needed?
The recipe requires 1/2 cup of plain matzo cake meal.
Is the lemon flavor very strong?
The cake has a refreshing, balanced lemon flavor coming from both the zest and the fresh juice.
Can this cake be made in advance?
Yes, sponge cakes can be made a day in advance; just ensure it is stored in an airtight container to maintain freshness.
Why is the mixture folded rather than stirred?
Folding preserves the air bubbles in the whipped egg whites, which are essential for the cake's rise.
Is this cake suitable for year-round baking?
Absolutely, while it is designed for Passover, its light texture and lemon flavor make it a great dessert for any occasion.