Subcategories from this category: Sponge Cake with 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



Last modified on

The consistency of the charoset is intended to remind those participating in the Seder of the bricks and mortar their ancestors made as slaves in Ancient Egypt.  One of the romantic takes on charoset is the proposed by Rabbi Levi in the Talmud. He taught that charoset is a reminder of the apple orchards when the Jewish women would go to give birth in order that the Egyptians would not be aware of the newborn Jewish baby.  Also, it referred to the practice of Jewish women, whose husbands came home at night too exhausted to have sex, who would meet their husbands in the apple orchards during their lunch breaks.
(For Passover Seder)
2 cups Apples, finely chopped
1 tsp. Honey
½ cup Walnuts, finely chopped
1Tbsp. Passover wine
¼ tsp. Cinnamon
Peel, core and finely chop apples, add nuts, stir in honey,
cinnamon and wine.
Mix well. Cover and refrigerate



Last modified on

As all flour products cannot be used during Passover, these Passover rolls and bagels were created using Matzo meal. The rolls are used for sandwiches or at the dinner table with butter.  The bagels are made from the same mixture, just put a hole in the middle of the ball and spread it out.  You can make these rolls small, medium or large depending on your own needs.
(Pesach bagels or dinner rolls)
2 cups water
4 tsps. sugar
2 tsps. salt (or to taste)
1 cup vegetable oil
2 2/3 cups matzo meal
8 eggs
1 to 2 cups diced onions sautéed in oil (optional)
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper,
or lightly oil your aluminum baking sheets. In a medium saucepan, over low heat,
heat the water, salt and sugar, stirring constantly, until the mixture clears.
Add the oil and bring the mixture to simmer 2 to 3 minutes. Add the matzo meal
and onions, using a wooden spoon, stir until the mixture begins to pull away from
the sides of the pan. Before removing the pan from the heat, shake the pan slightly
for 1 minute to dry out the mixture some. Scrape the mixture into a bowl,
set aside to cool for about 10 minutes. Add the eggs, one at a time, stirring after 
each addition and mixing until combined. Using a spoon, place scoops of the dough
onto the prepared baking sheets about 2 inches apart. With lightly oiled hands,
gently shape the dough into rolls or bagel shape. Bake for 20 minutes.
Reduce heat to 400 degrees and bake 30 to 40 minutes longer, until dry and golden.
Transfer to a wire rack to cool. When completely cool, wrap to keep them fresh
or you can freeze them.  They freeze beautifully.






Last modified on

Because regular pancakes are not allowed during Passover, matzo meal pancakes were created.  They go great with the charoset and maple syrup that you have left over from the Seder.
Matzo Meal Pancakes
    (Matzo Meal Latkes)
1 cup matzo meal
4 eggs, separated
2 cups water or milk
1 tsp. salt
2 Tbsps. sugar
Oil for frying pan
Blend together matzo meal, salt and sugar. Beat egg yolks, add milk or water
then mix into matzo meal mixture. Stir well. Let stand 1 hour to swell.
Beat egg whites until stiff, then fold into matzo meal batter.
Pour from a tablespoon onto a well-greased heated skillet. Brown on one side;
then turn over. Serve with sour cream, apple sauce, or raspberry, blueberry
or strawberry preserves. Mmmmm!
Note: When I make these at my house, I cannot wait one (1) hour for the mixture to swell,
so I do all of the above, except, I only put in 1 cup water (or so) until the batter looks a good consistency to pour.
I also, do not put sugar in the batter. I haven't had a complaint yet.
Last modified on

Matzah balls are more traditionally known as Knaydelach (Yiddish for dumplings). Matzah balls can be very soft and light or firm and heavy. They are sometimes described as “floaters or sinkers.”  Matzah ball soup is commonly served at the Passover seder, but is also eaten all year round.

2 tsp. vegetable oil
2 large eggs, slightly beaten
½ cup Matzo Meal (KP)
1 tsp. salt
2 Tbsps. soup stock or water
Blend vegetable oil and eggs together. Mix matzo meal and salt together.
Add matzo meal mixture to eggs  and oil mixture; blend well.
Cover mixing  bowl and place in refrigerator for 15 minutes.
While mixture is thickening, get a two or three quart pot and f
ill it with 1 ½ quarts of water.  Bring to a brisk boil. Reduce the flame
(or temperature for electric stove). As you make the 1 inch
in diameter balls from the refrigerator mixture, drop them one at a time
in the slightly boiling water.
Cover pot and cook for 30-40 minutes. When done, let cool and place
them in room temperature soup.
Prior to serving, simmer matzo balls in the soup for about 5 minutes.
                         (With Schmaltz)
  6 eggs, separated
1 cup matzo meal
1 tsp. salt 
2 Tbsps. melted schmaltz
1/8 tsp. pepper
Beat egg whites until stiff. Beat egg yolks until light. Add salt, pepper,
and melted schmaltz to beaten yolks;  fold into egg whites. F
old in matzo meal one spoonful at a time. Refrigerate for at least 1 hour.
Wet the hands and form mixture into balls the size of a walnut.
Drop into rapidly boiling water or soup.  Reduce heat and cook slowly,
covered for about 30 minutes. Serves 12.




Last modified on

Since you cannot eat pie crust during Passover, but still want a tart dessert, Passover lemon pie was created.  Putting a Passover Sponge cake layer on the bottom, adding a lemon filling, putting whipped cream or merengue on top, and topping it with fresh strawberries—can’t beat it for an ending to the Passover Seder Meal.
(Passover Filling)

           1 cup sugar
4 tsp. potato starch
1 cup lemon juice
5 egg yokes
2 whole eggs
¼ tsp. salt (optional)
            1 Passover sponge cake*
Whisk sugar and potato starch together in a medium saucepan until you see no lumps.
Add lemon juice and whisk until blended with sugar-potato starch mixture.
Add yolks and eggs. Whisk well.
Place over medium heat and stir frequently,
including the bottom of the pan, until mixture comes to a boil.
Keep boiling until the mixture thickens. Remove from heat and let cool.
When ready, spoon mixture over the Passover Sponge Cake and place in refrigerator.

When ready to serve, top with whipping cream.

 +See PASSOVER SPONGE CAKE recipe baked in a 9 in pie pan.
Garnish with strawberries (optional)

Last modified on

Member Access