Aunt Ida’s Passover Sponge Cake
Indulge in the light and airy delight of Aunt Ida’s Passover Sponge Cake, a recipe generously shared by Sandra Levine. Originally featured on another site in March 2002, this cake has received glowing praise for its superb texture and flavor. Perfect for Passover, this sponge cake is so delightful that you’ll want to bake it all year round! This recipe will yield a moist, high-rising cake that’s sure to impress at any gathering.
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Ingredients:
- 12 large eggs
- 1 cup matzo meal
- 1/2 cup potato starch
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup orange juice (freshly squeezed is best)
Instructions:
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Prepare the Dry Ingredients: Begin by sifting together the matzo meal and potato starch in a bowl. Set this mixture aside to allow the flavors to meld.
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Mix Egg Yolks: In a separate large bowl, combine the egg yolks with the oil and vanilla extract. Mix well to ensure that the ingredients are fully incorporated.
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Add Sugar and Salt: Gradually add the granulated sugar and salt to the egg yolk mixture. Continue to beat the mixture until it becomes smooth and creamy.
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Incorporate Dry Ingredients: Alternately add the sifted matzo meal and potato starch mixture and the orange juice to the egg yolk mixture. Beat well after each addition until the batter is smooth and well combined.
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Whip Egg Whites: In a clean, dry bowl, whip the egg whites until stiff peaks form. This step is crucial for achieving the cake’s light texture.
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Combine Mixtures: Gently fold the whipped egg whites into the egg yolk mixture. Take care to fold the mixture slowly to maintain the airy texture of the batter.
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Prepare the Pan: Pour the batter into an ungreased 10-inch tube pan (an angel-food cake pan with removable sides) until it reaches about 1 1/2 inches from the top. For best results, line the bottom of the pan with parchment paper to prevent sticking.
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Bake the Cake: Place the pan in a preheated oven set to 325°F (163°C). Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If making an additional 8 or 9-inch round cake, adjust the baking time to 25-30 minutes.
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Cool the Cake: Once baked, invert the pan immediately to cool. This is an essential step to prevent the cake from collapsing. Allow the cake to cool completely before removing it from the pan.
Enjoy Aunt Ida’s Passover Sponge Cake with family and friends, and savor the sweet satisfaction of this classic dessert. Its delightful, moist texture and rich flavor make it a standout treat for any occasion.
