Sponge Cake

Sponge Cake

12 Egg Sponge Cake

  • 12 eggs, separated and at room temperature
  • 2 cups sugar
  • juice and grated rind of one lemon
  • 1/4 cup orange juice
  • 1 cup matzah cake meal
  • 1 cup potato starch
  • 1/4 teaspoon salt

Beat the egg yolks until thick; add the sugar gradually until you have a rich, thick mixture. Add lemon juice, rind and orange juice, and continue beating. Sift the matzah cake meal, potato starch and salt together three times: fold in lightly. Beat the egg whites until they stand in peaks, but make sure you stop before they look dry (very important!). Gently fold into the cake batter. Line bottom of an 8″x14″ pan with waxed paper or brown paper. Pour in the batter and bake at 325° for one hour. Invert on a cake rack to cool before removing from pan.


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