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Mar 1, 2004 09:59 AM

passover sponge cake recipe

  • j

Hello. Several years ago, Manishewitz had a great sponge cake recipe on their matzoh cake meal box. I believe it called for 9 eggs? Unfortunately, they aren't printing that recipe anymore -- anyone out there have the old recipe? Thanks!

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  1. Here's the recipe:

    9 Egg Sponge Cake (paraphrased from Manischewitz Box)

    9 eggs, separated
    2 cups sugar
    6 tablespoons water
    2 1/2 teaspoons grated lemon rind, (you can also add some orange rind)
    1/4 cup lemon juice
    3/4 cup matza cake meal
    3/4 cup potato starch
    1/2 teaspoon salt

    Beat the egg yolks slightly, then gradually beat in sugar (1/3 cup at a time) until mixture is light and fluffy.

    Add water, lemon rind (and orange rind, if used) and lemon juice. Beat thoroughly.

    Gradually (to avoid lumps,) lightly mix in cake meal and potato starch.

    Beat egg whites with salt until stiff but not dry.

    Mix a bit of the beaten egg white into the batter to lighten it. Fold the rest into the batter gently but thoroughly.

    Pour into an ungreased 9-inch tube pan. Bake in a slow oven (325 degrees F) for 1 1/4 hours or until cake springs back when touched lightly.

    Invert pan over a bottle and cool thoroughly before removing cake.

    1 Reply
    1. re: Nancy Berry

      BTW, my mother uses this recipe and we always enjoy it. A special treat is shaving a bar of Elite parve bittersweet chocolate into the batter.