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Passover Orange Sponge Cake

Time 1 hour 30 minutes
Yields Serves 12
Passover Orange Sponge Cake
1

Heat the oven to 325 degrees.

2

Blend 3/4 cup of the sugar and the oil in the bowl of an electric mixer. Add the egg yolks one at a time, beating after each addition. The mixture should be light yellow and fluffy.

3

Sift the matzo cake meal, potato starch and salt together. Add them to the yolk mixture alternately with the orange juice, lemon juice and orange and lemon zest.

4

Beat the egg whites in a bowl until soft peaks form; add the remaining 1/4 cup of sugar and beat until stiff enough to hold a peak. Fold the beaten egg whites into the egg yolk mixture. Pour the batter into a 10-inch tube pan.

5

Bake the cake until it is golden brown, it springs back to the touch, and a toothpick inserted in it comes out dry, 50 to 60 minutes. Remove the cake from the oven; immediately invert the pan and let it cool. Loosen the sides and center of the cake with a sharp knife and unmold it onto a cake plate.

Use slices of this to make French toast for breakfast.

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