Passover sponge cake

Passover sponge cake

Ingredients/Components

• sugar
• oil - 1/4 c
• eggs separate whites - 9 item
• matzah cake meal and potato starch, combined

How to make passover sponge cake:

Beat egg whites until frothy. Add a pinch of salt. Gradually add 1/2 cup sugar to whites. Beat until glossy and peaks form. Beat egg yolks in another bowl. Gradually add the oil, sugar and juice. Beat well about 5 minutes or so until light in color and thick. Add rind.

Fold in sifted cake flour (matzah cake flour) and potato starch (these are Passover holiday products). Fold beaten whites into yolk mixture. Fold in carefully until whites are blended well into yolk mixture. Bake at 350° for 1 hour in a 10-inch tube pan with removable insert.

Return from oven and turn tube pan so that air circulates until completely cooled. Release from pan by using a spatula all around bottom and sides, etc.

Recipe categories: Desserts, Cakes, Passover.