Passover Lemon Sponge Cake – a delicious recipe with jumbo eggs, sugar, lemon zest, lemon juice, potato starch, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Separate 7 of the eggs.
2
Beat the 7 yolks and the one whole egg until frothy with an electric mixer.
3
Gradually add the sifted sugar, lemon juice, and lemon zest, beating constantly and thoroughly.
4
Gradually add the sifted potato starch stirring constantly to ensure thorough blending.
5
Beat the egg whites with the salt until stiff but not dry. Fold gently but thoroughly into the egg yolk mixture.
6
Place in an ungreased 10-inch tube pan. Bake in a 350 degree oven about 55 minutes or until the cake springs back when touched gently with fingers near the center as well as the edges.
7
Remove from oven and invert the pan over a bottle if your pan doesn't have little feet to stand on. Cool thoroughly before removing the cake carefully to your serving platter.
8
If you like, offer some macerated fresh strawberries alongside when serving.
426
kcal
Calories
20
g
Fat
38
g
Carbs
27
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 6 ingredients. The key ingredients include: 8 extra large or jumbo eggs, room temperature, 1 and 1/2 cups extra fine sugar, sifted, 1 tablespoon grated lemon zest, 1 and 1/2 tablespoons fresh lemon juice, and more.
Yes, Passover Lemon 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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