Wine Sponge Cake – a delicious recipe with whole almonds, matzo meal, salt, cinnamon, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0.
2
Whirl almonds in a food processor until finely ground. In a medium bowl, stir together matzo meal, salt, cinnamon, and almonds.
3
In a large bowl of a standing mixer, beat egg whites until they hold short, distinct, moist-looking peaks; scrape into another large bowl. In mixer bowl, beat egg yolks until thick, then gradually beat in granulated sugar. Stir in wine and orange juice. Add matzo meal mixture, folding until well blended. Add beaten whites and fold in gently and thoroughly.
4
Scrape batter into an ungreased 9- or 10-in. tube pan with a removable bottom and spread level.
5
Bake cake until the top springs back when touched lightly, about 1 hour. Invert pan on a rack until completely cool. Loosen cake from sides and bottom of pan with a thin knife and lift to a plate with a wide spatula. Serve cake plain, or sift powdered sugar on top, if you like.
742
kcal
Calories
33
g
Fat
86
g
Carbs
32
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 9 ingredients. The key ingredients include: 3/4 cup whole almonds, 1 1/4 cups matzo meal, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and more.
Yes, Wine 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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