Sponge Cake for Pesach (Gluten Free)

  • Cook & Prep: 1 h 15 m
  • Serving: 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 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

Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our

For the latest and trendiest recipes!