Passover Lemon Sponge Cake

Name: Passover Lemon Sponge Cake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 12 room temperature eggs, separated; 1 zest from lemon; 237 milliliters matzo cake meal; 118 milliliters orange juice; 1 zest from orange; 59 milliliters potato flour; 1 pinch salt; 355 milliliters white sugar

Passover Lemon Sponge Cake might be just the dessert you are searching for. This recipe makes 10 servings with 268 calories, 8g of protein, and 5g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have eggs, orange zest, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.

Ingredients you will need

Angel Food Cake

Equipment you will use

Cake Form

Oven

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.

Ingredients you will need

Orange Juice

Potato Flour

Orange Zest

Lemon Zest

Egg Yolk

Matzo

Sugar

Equipment you will use

Hand Mixer

Mixing Bowl

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.

Ingredients you will need

Egg Whites