Passover Sponge Cake

🧂 Ingredients

• 9 large eggs
• 1 lemon, zested and juiced

  (reserve 1 Tablespoon plus 1 teaspoon of lemon juice)
• 250 grams sugar, divided

  (1¼ cups)
• 63 grams Passover cake meal

  (½ cup)
• 95 grams potato starch

  (½ cup)
• ¼ teaspoon table salt or fine sea salt
• 62 grams orange juice, at room temperature

  (¼ cup)

Instructions

• 1 Preheat oven to 325° F.
• 2 Separate the eggs so that the egg whites are in the bowl of an electric mixer
  and the egg yolks are in a large, separate mixing bowl. Set both bowls aside.
• 3 In a small bowl, combine half of the sugar (see notes below regarding sugar)
  with the lemon zest, using your fingertips to press zest into the sugar. Set
  aside.
• 4 In a small mixing bowl, sift together the cake meal and the potato starch; whisk
  in the salt. (If using table salt, sift it with the rest of the dry
  ingredients.) Set aside.
• 5 Using an electric mixer, beat the egg whites on medium high speed (6 or 7 on a
  KitchenAid). Once they start to foam (barely any of the liquid is visible in the
  center), add 1 teaspoon of the lemon juice. Continue beating, and once the egg
  whites start to form soft peaks, slowly add the remaining sugar, just a little
  at a time and keep whisking until stiff peaks form. You may increase the mixer
  speed to the highest speed once the sugar is fully incorporated.
• 6 While the mixer is beating the egg whites, add the lemon zested sugar to the
  yolks and whisk until pale and fluffy. (If you have a hand mixer, feel free to
  use it. Alternatively, you can whisk or beat the egg yolks with the lemon sugar
  with the mixer before beating the whites, but be sure to clean the mixing bowl
  and the beaters very carefully before beating the egg whites.) Whisk in 1
  Tablespoon lemon juice and the orange juice.
• 7 Once the whites have formed stiff peaks, fold in approximately ¼ of the stiff
  egg whites into the egg yolk mixture. Once fully combined (no streaks remain),
  carefully add the rest of the egg whites to the bowl and then pour the dry
  ingredients over the egg whites. Fold just until the whites and dry ingredients
  are no longer visible.
• 8 Spread into a 10-inch angel food cake pan, being careful not to overwork the
  batter to avoid deflating the aerated batter.
• 9 Bake for 65-70 minutes, until a toothpick inserted comes out clean, the top is
  nicely browned, and the cake has just started to pull away from the sides of the
  pan. Remove from oven and invert, allowing cake to cool completely in inverted
  pan.

Nutrition Info