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

9 Comments Posted

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.

9 Comments Posted

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: 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

Posted: Mar 23, 2009

Passover Sponge Cake

Great to find a recipe without Matzah Meal. But what is a tube pan? Can you give me the size of a cake tin I can use instead

Posted By Sandra Barnett
via lubavitchbrighton.com

Posted: Nov 13, 2008

Awsome!!!!!!!!!!!!!!

This recipe is awsome, easy, and a great way to spend time with your family!!!

Posted By Anonymous

Read All 9 Comments...

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