Here’s a winner of a sponge cake that is delicious alone and lends itself to many variations.

Directions

Prepare Cake

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Beat the whites with a pinch of salt until stiff, but not dry, and set aside.

3. In a separate bowl, beat the yolks with the sugar for about 5–10 minutes, until thick. Add the lemon juice and vanilla.

4. Gently sift the starch into the yolk mixture and continue mixing just until incorporated. Fold the whites in by hand.

5. Pour the batter into an ungreased tube pan and bake for 45–60 minutes. When you remove it from the oven, turn the pan upside down to cool.

6. When the cake is cool, slide a knife around the inside of the pan and remove the cake.

7. Top it with your favorite chocolate glaze, if desired, and roasted slivered almonds.

Tips:

Serve a slice of cake with a dollop of lemon curd on the side.

Notes:

Cinnamon-Sugar Variation Pour half of the batter in the pan. Sprinkle the top with cinnamon and sugar and top this with the rest of the batter. Sprinkle more cinnamon and sugar on the top. Top with ground nuts, if desired. Bake the cake as above.

Credits

Photography: Daniel Lailah

Styling: Michal Leibowitz

Recipe tags

Cakes Gluten free Non-dairy Non-gebrochts Non-gebrokts Pesach Pesach cake

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rachael lavon

6 years ago

Does this freeze well? Hi, can i freeze this???

Question

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Cnooymow{shman

Reply to rachael lavon

6 years ago

Hi Rachael! This cake would freeze really well. It’s one of my favorites.

Moonymowsischman

Editor

Reply to Cnooymow{shman

6 years ago

Hi Rachael!

Sponge cakes in general freeze pretty nicely. Make sure it’s completely cooled, then wrap very well and freeze. Enjoy!

soonymouavon

Reply to Moonymowsischman

6 years ago

Amazing, thanks so much!

C~nymowseisman

Reply to soonymouavon

6 years ago

Yes. Perfectly. Freeze as is – in a large bag. Pesach cakes taste better semi frozen!

Chay Alt

6 years ago

Great Cake! Came out very soft and fluffy, though a drop chewy – perhaps that is due to lack of oil? Or maybe just the regular pesach feel!
Besides that, taste and texture was yum – made 3 of these and 1 is half gone even before pesach begins:))

Chaia Frishman

Reply to Chay Alt

6 years ago

The cake is supposed to be like an angel food cake, but we all know that egg separating cakes can be temperamental. If yours are just a bit chewy and you did it three times then you are ahead of the game!