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
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nephtliam Mindaye
[email protected]I'm gluten-free, and this cake was a lifesaver! It was so delicious, and I didn't feel like I was missing out on anything.
Zay Rucker
[email protected]This cake was a bit dry for my taste. I think I'll add some extra lemon juice next time.
Nsamba Emmanuel
[email protected]I followed the recipe exactly, but my cake didn't turn out as light and fluffy as I expected. It was still tasty, though.
shrt
[email protected]This cake is a bit too sweet for my taste, but it's still pretty good.
Denise Larsson
[email protected]I made this cake for my friend's birthday, and she loved it. She said it was the best lemon sponge cake she'd ever had.
MLepi Bai
[email protected]I'm not a huge fan of lemon cakes, but this one was really good. The lemon flavor was subtle, and the cake was very moist.
Saleem Bobi
[email protected]This cake is so easy to make, and it's so delicious. I'll definitely be making it again.
Nakia Western
[email protected]I made this cake for my Passover Seder, and everyone loved it. They couldn't believe it was gluten-free!
Hossen Molla
[email protected]The lemon glaze on top really makes this cake. It's the perfect finishing touch.
Fozia khan
[email protected]I was pleasantly surprised by how moist this cake was. I've had other lemon sponge cakes that were dry and crumbly, but this one was perfect.
Uzaib Alone
[email protected]I've made this cake several times now, and it's always a hit. It's so easy to make, and it always turns out perfectly.
Sola Okiki
[email protected]This Passover lemon sponge cake was a delightful treat! The texture was light and fluffy, and the lemon flavor was perfectly balanced. It was the perfect way to end our Seder meal.