fbpx

Recipe by Faigy Grossmann

Pesach Sponge Cake

()
add or remove this to/from your favorites
Pesach Sponge Cake
Parve Parve
Medium Medium
16 Servings
Allergens

Contains

- Egg
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Salt Free

Oh, the joy of finding the perfect Pesach cake! This one is simple to make and holds up beautifully. Instead of finding a variety of successful recipes, I prefer to work with one basic recipe and change up the flavors. I’ve included some variations in the recipe below. Yields 1 tube pan

Ingredients

Sponge Cake

  • 7 eggs, separated + 1 whole egg, room temperature, divided

  • 1 and 1/2 cups sugar

  • juice of 1/2 lemon (or about 1 and 1/2 tablespoons Heaven & Earth Lemon Juice)

Optional Flavor Add-Ins

  • 2 cups blueberries + zest of 1 lemon

  • 1 cup fresh cranberries + zest of 1 orange

  • 1 cup chocolate chunks

  • 1 cup sprinkles

Optional Glaze

  • 1 tablespoon hot water

Directions

Prepare the Pesach Sponge Cake

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Add the whole egg to the yolks.

3.

In a stand mixer, beat the egg whites, gradually adding sugar, until soft peaks form.

4.

In a small bowl, beat the whole egg and yolks with lemon juice. Slowly fold the yolks into the whites.

5.

Sift potato starch into batter, one third at a time, folding gently after each addition. Gently fold in add-ins, if using.

6.

Pour batter into an ungreased tube pan and bake for one hour and 10 minutes. Invert cake to cool.

7.

If desired, make the glaze: Mix ingredients together, starting with one and a half cups confectioner’s sugar. Add more until you reach desired thickness. You don’t want it too runny. Spread over the cooled cake.

Tips:


– Beat egg whites only until soft peaks. Soft peaks will continue to grow while baking, while stiff peaks are more likely to collapse.

– Use egg whites at room temperature, as they’ll beat up more nicely.

– Do not grease the tube pan and be sure to invert to cool.

– Fold gently! The goal is to retain as much of the whipped volume as possible. If you dump all the ingredients on top of the beaten whites, they will deflate.

Notes:

This recipe can be baked in 3 loaf pans. Reduce baking time to 40 minutes.

Credits

Photography by Saraizel Senderovitz

Recipe tags

cakes dairy free decadentcookie Faigy Grossmann kosher for passover non-dairy non-dairy desserts passover desserts Pesach pesach dessert sponge cake
Pesach Sponge Cake

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
beth gopin
beth gopin
2 years ago

Hi there – I don’t have a sponge cake pan and when I saw the picture to this recipe I thought great. The picture is of a cake baked in a loaf pan – as far as I can see. However, the recipe needs a sponge cake pan and I’m extremely disappointed.
Do you possibly have a sponge cake recipe that “goes” with the picture.
Looking forward to hearing from you.
B Geffen

1
Rivka F
Rivka F
Reply to  beth gopin
2 years ago

It says at the send of the recipe a note that it can be baked in3 loaf pans

1
wpdiscuz   wpDiscuz

Related Recipes

Protein-Packed Grain-Free Banana Pancakes

Protein-Packed Grain-Free Banana Pancakes
Ultra Boost Power Bars

Ultra Boost Power Bars
Garlicky Pot Roast

Garlicky Pot Roast