Passover Chocolate Sponge Cake – A Light, Flourless Chocolate
Passover Chocolate Sponge Cake is a classic flourless dessert traditionally served during the Jewish holiday of Passover. The cake relies on whipped eggs to create its airy texture, replacing the need for leavened ingredients. Cocoa powder or melted chocolate gives the cake its rich flavor, while potato starch or almond flour provides structure. Despite being made without traditional flour, the cake is incredibly soft and moist. Many families serve it with powdered sugar, fresh berries, or chocolate glaze. Because it is naturally gluten-free, it has also become popular outside Passover celebrations. The cake is simple to prepare yet elegant enough for special occasions.
Ingredients
- 8 large eggs (separated)
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup potato starch or matzo cake meal
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup finely chopped walnuts or almonds (optional)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or tube pan.
- Separate the egg whites from the yolks into two bowls.
- Beat egg yolks with half the sugar until thick and pale. Stir in cocoa powder, potato starch, vanilla extract, and salt.
- In another bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate mixture in batches. Add chopped nuts if desired.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes until the center springs back lightly when touched.
- Allow the cake to cool completely before removing from the pan. Dust with powdered sugar before serving.
Notes
- Use room-temperature eggs for better volume.
- Do not overmix when folding egg whites.
- A tube pan works best for sponge cakes.
- Potato starch keeps the cake soft and airy.
- Almond flour adds extra richness.
- Allow the cake to cool fully before slicing.
- The cake may slightly deflate after baking—this is normal.
- Best served the same day for maximum fluffiness.