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–+ servings
Passover Sponge Cake

Light and Fluffy Passover Sponge Cake for Sweet Celebrations

This Passover Sponge Cake is light, airy, and perfect for sweet celebrations, making it a cherished recipe for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: Jewish
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large eggs, separated The key to achieving that iconic airy texture is in the egg whites, so separate them carefully.
  • 1 cup granulated sugar This sweetener enhances the cake’s lightness and provides the perfect balance of sweetness.
  • 1/2 cup potato starch A great gluten-free alternative that contributes to the cake’s tender crumb and brings structure.
  • 1 tsp lemon juice A splash of acidity helps stabilize the egg whites and adds a refreshing hint of flavor.
  • 1/4 tsp salt Just a pinch helps enhance all the sweet flavors in the cake.
  • 1 tsp vanilla extract This adds warmth and depth to the cake, making each bite more irresistible.

Equipment

  • Hand Mixer
  • baking pans
  • Spatula

Method
 

How to Make Passover Sponge Cake
  1. Preheat the oven to 350°F (175°C) and prepare your baking pans. Grease them lightly and set aside.
  2. In a mixing bowl, beat the separated egg whites with a hand mixer on medium speed until they become foamy, about 2-3 minutes.
  3. Slowly incorporate the granulated sugar while continuing to beat the egg whites until stiff peaks form, about another 3-5 minutes.
  4. Gently fold in the potato starch, lemon juice, salt, and vanilla extract into the egg white mixture.
  5. Pour the fluffy mixture into your prepared pans and smooth the top. Bake for about 25-30 minutes until set and lightly golden.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gCholesterol: 125mgSodium: 100mgPotassium: 70mgSugar: 25gVitamin A: 1IUIron: 2mg

Notes

Optional: Serve with a dusting of powdered sugar for an elegant touch. Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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