The Best Passover Sponge Cake With Strawberries (6 Ingredients)
The Best Passover Sponge Cake with Strawberries is a fluffy and light treat which makes it the perfect end to a heavy Passover, Shabbat, or Rosh Hashanah meal. The airy lemon flavor of the Passover Sponge Cake tastes amazing with strawberries or blueberries and has only 6 ingredients!
In two separate bowls, separate 7 egg whites and yolks.
To the bowl containing the egg yolks, add two whole eggs. Beat well until pale yellow color (about 5 minutes on high speed).
To the yolk mixture, add 1 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.
Beat the egg whites on medium for 2 minutes or until soft peaks form. Slowly add ½ cup sugar, continue beating on medium for another 3 minutes or until stiff peaks form.
Fold the egg whites into the yolk mixture. Transfer to the tube pan.
Bake for 1 hour.
Remove from oven and invert pan. Let cool for 1 hour before removing.
Notes
Pro recipe 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.
Nutrition
Nutrition Facts
The Best Passover Sponge Cake With Strawberries (6 Ingredients)
Amount per Serving
Calories
177
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
123
mg
41
%
Sodium
51
mg
2
%
Potassium
116
mg
3
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
5
g
10
%
Vitamin A
178
IU
4
%
Vitamin C
1
mg
1
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.