Classic Passover Sponge Cake – A Light, Airy, and Traditional
Passover Sponge Cake is a traditional flourless cake commonly prepared during the Jewish holiday of Passover. It is known for its light and airy texture created by whipping egg whites and gently folding them into the batter. Instead of regular flour, ingredients like potato starch or matzo cake meal are used to comply with Passover dietary laws. The cake has a mild sweetness and delicate crumb that pairs well with fruit, powdered sugar, or whipped cream. Its simplicity makes it easy to prepare while still feeling festive and elegant. Many families consider it an essential dessert at the Passover Seder table.
Ingredients
- 8 large eggs (separated)
- 1 cup granulated sugar
- ¾ cup potato starch or matzo cake meal
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch tube pan or round cake pan.
- Place egg whites in a large mixing bowl and egg yolks in another bowl.
- Beat egg yolks with half of the sugar until thick and pale. Add vanilla extract and lemon zest.
- Gradually mix in potato starch or matzo cake meal and stir until smooth.
- Beat egg whites with salt until soft peaks form. Slowly add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture in batches, using a spatula to keep the batter light.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing from the pan. Dust with powdered sugar and serve.
Notes
- Use room-temperature eggs for better whipping.
- Be gentle when folding egg whites to maintain volume.
- A tube pan helps the cake rise evenly.
- Potato starch keeps the cake light and fluffy.
- Lemon zest adds a refreshing flavor.
- Avoid overbaking to prevent dryness.
- The cake may slightly shrink after cooling.
- Serve with fruit or compote for extra flavor.