Passover Sponge Cake w/ Icing

Sponge cake for Passover is very common.  Each family serves it differently, such as, served with strawberries and whipped cream, or lemon pie filling spread on top. Make your own traditions.




6 eggs, separated
Juice of ½ lemon
¼ cup potato flour
½ cup matzo cake meal
1 cup sugar

Beat egg yolks well then stir in lemon juice. Beat egg whites until very stiff then gradually add sugar, two tablespoons at a time, beating after each addition. Beat until a meringue is formed. Fold egg yolks into the mixture.

Now, sift potato flour, and cake meal together onto wax paper. Sprinkle a small amount of the meal mixture on the egg mixture; then fold in. Continue the process until all the meal is folded in.

Bake in a small ungreased tube pan (9x3 ½ inches) at 325 degrees for 1 hour. Test by sticking a tooth pick deep into the center of the cake. If it comes out clean, the cake is done. Invert the pan until cool. Serves 10

Chocolate Frosting:
2 (1 oz.) squares unsweetened
½ cup butter ( 1 stick)
8 Tbsps. milk
3 ½ cups confectioners’ sugar
1 pinch salt
1 tsp. vanilla extract



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  • LeonardZerman
    LeonardZerman Monday, 24 October 2016

    This is my favorite. Make sure the eggs are at room temperature first otherwise they will not end up as stiff as is needed to support the cake.

  • jellybelly
    jellybelly Friday, 23 February 2018

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