Best 5 Passover Lemon Sponge Cake Recipes
Passover is a joyous holiday celebrated by Jewish people worldwide, commemorating the Israelites' liberation from slavery in ancient Egypt. During this time, observant Jews refrain from eating leavened bread, or chametz, which includes most baked goods containing flour, including traditional cakes. However, there are many delicious and creative ways to enjoy sweet treats during Passover, including the delightful Passover lemon sponge cake. This light, airy, and flavorful cake is a perfect dessert for any occasion, and it can be easily prepared with simple ingredients you can find at your local grocery store.
Let's cook with our recipes!
PASSOVER LEMON SPONGE CAKE
Easy, delicious and healthy Passover Lemon Sponge Cake recipe from SparkRecipes. See our top-rated recipes for Passover Lemon Sponge Cake.
Categories Desserts
Yield 16
Number Of Ingredients 5
Steps:
- Separate 8 of the eggs. Beat 8 egg yolks and one whole egg until very frothy. Gradually add sugar, lemon juice, and rind, beating constantly.
- Slowly fold in potato flour.
- Beat egg whites until stiff. Fold gently into the egg yolk mixture.
- Place in ungreased 10 inch tube pan and bake at 350 for 45 to 55 minutes. Invert pan and cool thoroughly before removing.
Nutrition Facts : Nutritional Info Servings Per Recipe 16 Amount Per Serving Calories
PASSOVER LEMON SPONGE CAKE
This cake is great for Passover because it uses matzah meal flour instead of regular white flour. It also includes neither butter nor leavening agents. If you cannot find potato flour or matzah meal flour, all-purpose flour will work just fine. However, it wouldn't be kosher. A good sponge cake needs a great deal of air beaten into the eggs.
Provided by petersonh11
Categories Desserts Cakes Sponge Cake Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
- Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
- Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
- Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 52.6 g, Cholesterol 279 mg, Fat 7.6 g, Fiber 0.9 g, Protein 11.2 g, SaturatedFat 2.3 g, Sodium 108.2 mg, Sugar 39.8 g
LEMON POPPY SEED PASSOVER SPONGE CAKE
I don't celebrate Passover, but my family received some Matzoh and we made this with it. From FoodFit. Lowfat and delicious!
Provided by hannahactually
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For the cake:.
- Preheat the oven to 325°F.
- In the bowl of an electric mixer, combine the egg yolks and 1 cup of the sugar. Start the mixer on low speed and gradually increase to high speed. Beat until the mixture is thick, moussy and pale yellow, about 8 minutes. Beat in the lemon zest, lemon juice and poppy seeds.
- Sift the matzah meal cake flour and potato starch over the yolk mixture, but don't mix.
- Place the egg whites in a clean mixing bowl. Beat on low speed until frothy, about 2 minutes. Add the cream of tartar and salt. Increase the speed to medium and beat for 2 more minutes. Increase the speed to high and add the remaining sugar gradually over 4 minutes.
- Whisk the egg yolk-matzah mixture just to mix. Gently fold the whites into the yolk mixture.
- Spoon the batter into an ungreased 10" tube pan. Bake 50 to 60 minutes, until the cakeis browned and springy to the touch.
- Immediately invert the pan on th eneck of a bottle until the cake is completely cool. Slide a knife around the pan and unmold the cake onto a round platter.
- For the glaze:.
- Sift the confectioner's sugar into a mixing bowl. Add the lemon juice and zest and whisk to mix. The glaze should be thick but pourable. Adjust the consistancy by adding lemon juice if it is too thick and confectioner's suger if it is too thin. Spoon the glaze over the cake. When you are ready to serve, use a serrated knife to cut the cake.
Nutrition Facts : Calories 335.3, Fat 4.5, SaturatedFat 0.9, Cholesterol 78.7, Sodium 76.4, Carbohydrate 69.5, Fiber 1, Sugar 56, Protein 6.2
PASSOVER SPONGE CAKE
This simple, light cake is easy to make and provides the layers for our decadent Strawberry Lemon Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and dry the mixer bowl and the whisk attachment.
- Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.
- Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.
PASSOVER SPONGE CAKE
Make and share this Passover Sponge Cake recipe from Food.com.
Provided by baezus
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
- Gradually add the potato starch and cake meal. Set aside.
- Beat egg whites until stiff.
- Fold yolk mixture into whites.
- Add lemon zest. Beat for 2 minutes.
- Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
- Invert until completely cool. Run a knife arond the cake and remove from pan.
Tips:
- For a light and airy sponge cake, make sure to beat the eggs and sugar until they are thick and pale.
- Add the flour and baking powder gradually to the egg mixture, folding it in gently to avoid overmixing.
- Do not overmix the batter, as this will make the cake tough.
- If you are using a Bundt pan, grease it well before adding the batter.
- Bake the cake at the correct temperature and for the specified time, as overbaking will make it dry.
- To make sure the cake is cooked through, insert a toothpick into the center; if it comes out clean, the cake is done.
- Let the cake cool completely before glazing it.
- For a shiny glaze, brush the cake with simple syrup before adding the lemon glaze.
Conclusion:
This Passover Lemon Sponge Cake is a delicious and festive dessert that is perfect for any occasion. It is light and airy, with a delicate lemon flavor that is sure to please everyone. With its simple ingredients and easy-to-follow instructions, this cake is a great choice for both experienced and novice bakers. Whether you are celebrating Passover or just looking for a delicious dessert, this cake is sure to be a hit.
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