Citrus Sponge Cake with Strawberries Recipe

Name: Citrus Sponge Cake with Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato starch (for dusting cake pan); 2 teaspoons vegetable oil; 1/2 cup matzoh cake meal; 3/4 cup potato starch; 8 extra-large eggs, separated, at room temperature; 1 cup sugar; 1/4 cup orange juice; Juice of 1 large lemon; 1 teaspoon freshly grated orange zest; 1 teaspoon freshly grated lemon zest; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract; 1/4 teaspoon salt; 3 pints strawberries, stemmed, washed, and thinly sliced; 1/2 cup orange juice; 1 tablespoon sugar

Servings: persons

Potato starch (for dusting cake pan)
2 teaspoons vegetable oil
1/2 cup matzoh cake meal
3/4 cup potato starch
8 extra-large eggs, separated, at room temperature
1 cup sugar
1/4 cup orange juice
Juice of 1 large lemon
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
3 pints strawberries, stemmed, washed, and thinly sliced
1/2 cup orange juice
1 tablespoon sugar

1
1.
2
Preheat the oven to 350F.
3
Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
4
2.
5
Sift the cake meal and potato starch together over a piece of foil and set aside.
6
3.
7
In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick.
8
Add the sugar slowly.
9
Continue to beat 3 minutes more.
10
4.
11
With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest.
12
Add the vanilla and almond extract.
13
Gradually add the matzo meal mixture to the batter.
14
Mix gently until well blended.
15
5.
16
In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy.
17
Add the salt and beat until the whites hold glossy peaks.
18
Gently fold the egg whites into cake batter with a spatula.
19
Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean.
20
Cool the cake in the pan, then loosen the sides.
21
Cool completely.
22
6.
23
Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
24
7.
25
Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake.
26
Spoon the strawberries over each cake wedge and serve.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Potato starch (for dusting cake pan), 2 teaspoons vegetable oil, 1/2 cup matzoh cake meal, 3/4 cup potato starch, and more.

Yes, Citrus Sponge Cake with Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Citrus Sponge Cake with Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions