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		Chabad.org » Jewish Holidays » Passover » Recipes » Desserts » Passover Sponge Cake

18 Comments

Passover Sponge Cake

7 eggs, separated
1 whole egg
1 cup potato starch, sifted twice
Juice of 1/2 lemon
1 1/2 cups sugar

separate eggs. Add the whole egg to yolks, then beat whites until stiff gradually adding sugar. Set aside.
In separate bowl, beat yolks. Add lemon juice. Gently fold yolks into whites. Gradually fold potato starch into batter.
Pour into ungreased tube pan and bake at 350 for 1 hour and 10 minutes. Invert cake to cool.

18 Comments

Excerpted from The Spice and Spirit of Kosher Passover Cooking. Published and copyright Lubavitch Women's Cookbooks Publications, Brooklyn, NY.

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Reader Comments
Latest Comments:

Posted: Apr 19, 2011

Stevia

In straight stevia there are no fillers used. thanksfor the information about being 32x sweeter than sugar. Very helpful. I am not sure but Truvia may not be straight stevia.

Posted By Anonymous
via chabadofwestport.com

Posted: Apr 18, 2011

Baking with Stevia

Stevia is a bit tricky to bake with because it is 32x sweeter than sugar. They make baking stevia that can be interchanged with sugar but I am not sure that it is Kosher because of the filler used. Baking blends of stevia can be found at stores such as Whole Foods, Wellspring or Earth Fare. Hope this helps!!

Posted By Chelsea, Durham, NC

Posted: Apr 17, 2011

stevia

There are containers that come in bulk and the measurments are on the container. I use Stevia and also Agave nectar (also low glycemic) for sweetening.

Posted By Jackie Jacobs, Houston, TX

Posted: Apr 14, 2011

stevia

stevia is a wonder. There is no aspartame or anything unatural. Truvia is the mass marketed packets and as an added bonus,it doesn't raise blood sugars like the artificial and real sugar does. I

Posted By Linda, Yorktown, NY
via chabadyorktown.com

Posted: Apr 14, 2011

Sugar

What amount of stevia as opposed to sugar in this recipe?

Posted By Beverly Marshall, Westport, Ct. U.S.
via chabadofwestport.com

Posted: Apr 10, 2011

sponge cake

Can you use stevia instead of sugar?

Posted By Jackie Jacobs, houston, tx

Posted: Mar 30, 2010

artificial sweetners

Just a brief comment on artificial sweetners they contain aspartame which poses health risks including neurotoxicity, seizures, allergies etc. depending on the individual.

Posted By Stella H Howell, wokingham, UK

Posted: Mar 11, 2010

Splenda

I've never baked with splenda. If it has the same consistency as sugar, you should be okay. Sponge cakes can be fickle, so perhaps do a trial run before Passover to see whether it comes out or not.

Posted By Chani Benjaminson, chabad.org

Posted: Mar 9, 2010

sponge cake

can I substitute Splenda for sugar in this recipe? If not, any diabetic sponge cake recipes that you know of????

Posted By Marlene Adams, Boynton Beach, FL

Posted: Mar 26, 2009

Tube pan

A tube pan is a round pan with an insert in the middle that allows the cake to rise in the classic shape of a sponge cake, tall and round. Alternatively you can use a regular 9 by 13 pan.

Posted By Chani Benjaminson, chabad.org

Read All 18 Comments...

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