Lemon-Orange Nut Passover Sponge Cake
This delightful Lemon-Orange Nut Passover Sponge Cake is a cherished family recipe passed down from generation to generation. My Grandma Char prepares this light and airy cake every Passover, and it quickly becomes the highlight of our festive table. With its delicate citrus flavors and crunchy nutty texture, it perfectly complements fresh strawberries and fluffy whipped cream. This sponge cake is not only a delicious dessert but a sweet reminder of the importance of family traditions during our holiday celebrations.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Eggs
9 (room temperature, separated)
Sugar
1 1/2 cups (granulated)
Matzo Cake Meal
1/2 cup (sifted)
Potato Starch
2 tablespoons (sifted)
Salt
1/4 teaspoon
Grated Lemon Peel
1 teaspoon
Grated Orange Peel
1 teaspoon
Finely Chopped Nuts
1/2 cup (your choice (e.g., walnuts, almonds))
Instructions
1
Preheat your oven to 300°F (150°C).
2
In the bowl of a stand mixer, combine the egg yolks and beat on high speed for approximately 10 minutes until they become pale and thick.
3
Gradually add the sugar, along with the grated lemon and orange peels, to the egg yolks while continuing to mix. Beat for an additional 6 minutes until combined.
4
In a separate bowl, sift together the matzo cake meal, potato starch, and salt. Set this dry mixture aside.
5
In another clean bowl, beat the egg whites until they form stiff peaks, being careful not to overbeat.
6
Gently fold the dry ingredients into the egg yolk mixture, alternating with the egg whites. Start and end with the dry ingredients. Be careful to maintain the lightness of the mixture.
7
Finally, mix the finely chopped nuts into the last portion of the flour mixture before folding them into the batter.
8
Pour the batter gently into a 2-piece tube pan. Bake in the preheated oven for 10 minutes.
9
After 10 minutes, increase the oven temperature to 325°F (163°C) and bake for an additional 40-45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
10
Once baked, immediately invert the tube pan over a long-necked bottle and let the cake cool completely while upside down. This will help to maintain its fluffy texture.
11
When the cake is completely cool, use a long knife to carefully loosen the sides of the cake from the pan before removing it. Separate the pieces of the pan and plate the cake.
12
Serve the cake slices with fresh strawberries and whipped cream, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Lemon-Orange Nut Passover Sponge Cake?
This is a cherished family recipe passed down from Grandma Char, who prepares it every Passover.
Is this recipe suitable for Passover?
Yes, it is specifically designed for Passover using matzo cake meal and potato starch instead of flour.
How many eggs are required for this sponge cake?
The recipe calls for 9 large eggs, which should be at room temperature and separated.
What is the texture of this cake?
The cake is described as being light, airy, and fluffy with a crunchy nutty texture.
How long should I beat the egg yolks?
Beat the egg yolks on high speed for approximately 10 minutes until they are pale and thick.
When do I add the sugar and citrus peels?
Gradually add the sugar and grated peels to the yolks after the initial 10 minutes of beating, then mix for another 6 minutes.
What dry ingredients need to be sifted together?
Sift together the matzo cake meal, potato starch, and salt.
How should the egg whites be prepared?
The egg whites should be beaten in a clean bowl until they form stiff peaks.
How do I incorporate the dry ingredients and egg whites?
Gently fold them into the yolk mixture, alternating between the dry ingredients and the egg whites, starting and ending with the dry ingredients.
When are the finely chopped nuts added to the batter?
Mix the nuts into the very last portion of the flour mixture before folding them into the batter.
What type of pan should I use?
A 2-piece tube pan is required for this recipe.
What is the initial baking temperature?
Start by preheating the oven and baking the cake at 300°F (150°C).
How long is the initial baking period?
Bake at the initial temperature of 300°F for 10 minutes.
What temperature should the oven be increased to?
After 10 minutes, increase the temperature to 325°F (163°C).
How long does the cake bake at the second temperature?
Bake for an additional 40 to 45 minutes at 325°F.
How can I tell if the cake is finished baking?
The cake is done when it is golden brown and a toothpick inserted in the center comes out clean.
What is the unique cooling method for this cake?
Immediately invert the tube pan over a long-necked bottle and let it cool completely while upside down.
Why must the cake be cooled upside down?
Inverting the cake while cooling helps it maintain its light and fluffy texture without collapsing.
How do I remove the cake from the pan once it is cool?
Use a long knife to carefully loosen the sides of the cake from the pan before separating the pieces.
What are the recommended serving suggestions?
The cake is best served with fresh strawberries and fluffy whipped cream.
What types of nuts can I use?
You can use any finely chopped nuts of your choice, such as walnuts or almonds.
How much matzo cake meal is needed?
The recipe requires 1/2 cup of sifted matzo cake meal.
Is there any potato starch in this recipe?
Yes, the recipe uses 2 tablespoons of sifted potato starch.
What citrus flavors are featured in this cake?
The cake features both grated lemon peel and grated orange peel.
How much sugar is used?
The recipe calls for 1 1/2 cups of granulated sugar.
Does this cake contain salt?
Yes, it includes 1/4 teaspoon of salt.
Can I use cold eggs?
It is recommended to use room temperature eggs for the best volume when beating.
Is there any fat like oil or butter in the batter?
No, this is a traditional sponge cake which relies on beaten eggs for structure rather than added fats.
What should I do if the cake is still sticky when tested?
Continue baking for a few more minutes until the toothpick comes out clean.
Why is it important not to overbeat the egg whites?
Overbeating can cause the whites to become dry and break apart, making it harder to fold them into the batter without losing air.