Finale of Food Fight 2.0 Just Released! Click here!

Recipe by Caryn Schneider

The Best Passover Sponge Cake with Strawberries (Gebrochts)

()
Leave a Review
Print
The Best Passover Sponge Cake with Strawberries (Gebrochts)
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Egg - Gluten - Wheat
2 Hours, 15 Minutes
Diets
- Vegetarian - Pescatarian

The Best Passover Sponge Cake with Strawberries is a fluffy and light treat which makes it the perfect end to a heavy Passover meal. The airy lemon flavor of the Passover Sponge Cake tastes amazing with strawberries or blueberries and has only 6 ingredients!

Ingredients

Equipment

  • tube pan

  • electric mixer

Passover Sponge Cake

  • 9 eggs, divided

  • 1 and 1/2 cups sugar, divided

  • zest of 1 lemon

  • juice of 1 lemon

Directions

1.

Preheat oven to 325 degrees Fahrenheit.

2.

In two separate bowls, separate seven egg whites and yolks.

3.

To the bowl containing the egg yolks, add two whole eggs. Beat well until pale yellow color (about five minutes on high speed).

4.

To the yolk mixture, add one cup sugar and the lemon zest and beat for 30 seconds on high. Then fold in the potato starch, matzo cake meal, and lemon juice. Set aside.

5.

Beat the egg whites on medium for two minutes or until soft peaks form. Slowly add half a cup of sugar, then continue beating on medium for another three minutes or until stiff peaks form.

6.

Fold the egg whites into the yolk mixture. Transfer to the tube pan.

7.

Bake for one hour.

8.

Remove from oven and invert pan. Let cool for one hour before removing.

Tips:

Make sure your bowl and egg beaters are very clean before mixing or the stiff peaks will not form properly and your cake will be flat and dense.

When beating the egg whites to get the stiff peaks, do not stop early. Make sure that the stiff peaks look like the ones in the picture above.

Notes:

Make-Ahead and Storage: Store the sponge cake in an airtight container at cool room temperature for up to two days, or refrigerate for up to five days. Bring to room temperature before serving. For longer storage, wrap tightly and freeze the plain cake for up to two months. Thaw while wrapped to prevent moisture loss and maintain texture.

About

This recipe originally appeared on YayKosher.com.

Recipe tags

Caryn Schneider freezer friendly kosher for passover Pesach sponge cake yay kosher
The Best Passover Sponge Cake with Strawberries (Gebrochts)

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image

Related Recipes: