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; 140 milliliters matzo cake meal; 124 milliliters orange juice; 1 zest from orange; 40 grams potato flour; 1 pinch salt; 300 grams white sugar

The recipe Passover Lemon Sponge Cake can be made in approximately 2 hours and 25 minutes. One serving contains 268 calories, 8g of protein, and 5g of fat. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a dessert. Head to the store and pick up eggs, orange juice, potato flour, and a few other things to make it today. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Passover Cocoa Sponge Cake, Passover Sponge Cake With Apples, and Passover Chocolate Sponge Cake.

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