One Bowl Passover Sponge Cake – a delicious recipe with eggs, sugar, lemon juice, cake crumbs, potato starch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixing bowl, beat the egg whites at low speed for about 1 minute, until the whites are loose and have begun to foam. Increase speed of mixer to high; gradually add the sugar and continue beating for at least 5 minutes.
2
Add the yoks and lemon juice, continue beating. Sift the cake meal with the potato starch; add to the mixing bowl. Beat until thoroughly blended.
3
Turn the batter into an ungreased 10-inch tube pan and bake in a preheated 350 degree oven for 1 hour and 10 minutes.
4
Invert to cool for at least 1 hour.
5
Serving suggestions: This may be served plain, frosted, with a sauce, or topped with whipped cream and fruit. If this or any sponge cake should get stale, use it for Passover French Toast or cut it into1 inch slices and toast until golden and serve hot with chocolate sauce or ice cream. You can sandwich ice cream between slices and serve with a heated sauce.
626
kcal
Calories
23
g
Fat
81
g
Carbs
30
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 5 ingredients. The key ingredients include: 9 eggs, separated, 1 1/2 cups sugar, 2 tablespoons lemon juice, 1/2 cup cake crumbs, and more.
Yes, One Bowl 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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