Grandma Char'S Passover Sponge Cake – a delicious recipe with eggs, sugar, matzo cake meal, potato starch, salt, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
2
Sift dry ingredients. Set aside.
3
Beat egg whites until stiff but not dry.
4
Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
5
Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
6
Increase temperature to 325 degrees and bake for 40-45 minutes.
7
Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
8
Serve with strawberries and whipped cream (optional).
619
kcal
Calories
23
g
Fat
79
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 eggs, room temperature, separated, 1 1/2 cups sugar, 1/2 cup matzo cake meal, 2 tablespoons potato starch, and more.
Yes, Grandma Char'S Passover Sponge Cake 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.
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