Sponge Cake for Pesach (Gluten Free)

  • Cooking and Prep: 1 h 15 m
  • Serves: 16
  • Contains:

This sponge cake requires just a few basic ingredients and simple steps, yet the result is a luscious and very versatile dessert classic.

Ingredients (4)

Main ingredients

Start Cooking

Make the Cake

  1. Beat egg whites until foamy.

  2. Gradually add half a cup sugar and continue beating until stiff.

  3. In a separate bowl, beat yolks with rest of sugar, potato starch and lemon juice.

  4. Fold whites into yolks and pour into a greased tube pan.

  5. Bake for one hour at 350 degrees or in wonder baker over medium-low heat for one hour.


Photography and Styling by Sarah Braun

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