📝 About This Recipe
This quintessential Passover dessert defies the myth that holiday baking must be dense; it is remarkably light, airy, and cloud-like. Utilizing the traditional method of separated eggs and meticulous whipping, this sponge cake carries a bright citrus note that cleanses the palate after a heavy Seder meal. It is a nostalgic masterpiece that honors Jewish culinary heritage while delivering a sophisticated, melt-in-your-mouth texture.
🥗 Ingredients
The Egg Base
- 9 Large eggs (separated, strictly at room temperature)
- 1 1/2 cups Granulated sugar (divided into two equal portions)
- 1/2 teaspoon Cream of tartar (to stabilize the egg whites)
Dry Ingredients
- 3/4 cup Cake meal (Passover) (sifted three times for lightness)
- 1/4 cup Potato starch (sifted with the cake meal)
- 1/4 teaspoon Salt (fine sea salt)
Aromatics and Liquids
- 1 tablespoon Lemon zest (freshly grated from about 2 lemons)
- 2 tablespoons Fresh lemon juice (strained of seeds)
- 2 tablespoons Orange juice (pulp-free)
- 1 teaspoon Vanilla extract (ensure Kosher for Passover certification)
Optional Garnish
- 2 tablespoons Confectioners' sugar (for dusting (Passover certified))
- 1 cup Fresh raspberries (for serving)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Ensure you have a 10-inch ungreased tube pan (angel food cake pan) ready. Do not grease the pan, as the cake needs to 'climb' the walls to rise.
-
2
Sift the Passover cake meal, potato starch, and salt together three times. This aeration is crucial for a light crumb.
-
3
Separate the eggs carefully. Place the whites in a large, pristine glass or metal bowl, and the yolks in another large mixing bowl. Ensure no trace of yolk enters the whites.
-
4
Using an electric stand mixer with the whisk attachment, beat the egg yolks with 3/4 cup of sugar on high speed for about 5-7 minutes until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted.
-
5
Lower the mixer speed and gradually add the lemon juice, orange juice, vanilla extract, and lemon zest to the yolk mixture until just combined.
-
6
Gently fold the sifted dry ingredients into the yolk mixture using a large rubber spatula. Do this in three batches, being careful not to deflate the air you've whipped in.
-
7
In a separate clean bowl with a clean whisk, beat the egg whites and cream of tartar on medium speed until soft peaks form.
-
8
Slowly rain in the remaining 3/4 cup of sugar while continuing to beat the whites on high speed until stiff, glossy peaks form. They should stand straight up when the whisk is lifted.
-
9
Take about one-quarter of the stiff egg whites and stir them into the yolk/flour mixture to lighten the batter.
-
10
Gently fold the remaining egg whites into the batter using a 'cut and fold' motion—cut through the center, scrape the bottom, and fold over. Stop as soon as no white streaks remain.
-
11
Pour the batter into the ungreased tube pan and smooth the top with a spatula. Run a knife through the batter to pop any large air bubbles.
-
12
Bake for 50 to 60 minutes, or until the top springs back when lightly touched and a wooden skewer inserted into the center comes out clean.
-
13
Immediately invert the pan onto its legs or over the neck of a glass bottle. Let the cake cool completely upside down for at least 2 hours. This prevents the delicate structure from collapsing.
-
14
Once fully cooled, run a thin offset spatula or knife around the edges and the center tube to release the cake. Invert onto a serving platter.
💡 Chef's Tips
Use room temperature eggs; they achieve significantly more volume when whipped than cold eggs. Ensure your mixing bowl and whisk for the egg whites are completely grease-free; even a drop of fat will prevent the whites from peaking. Sifting the cake meal multiple times is the secret to removing the 'gritty' texture often associated with Passover baking. Never grease the tube pan; the batter must cling to the sides to maintain its height during the cooling process. If you don't have cream of tartar, a half-teaspoon of lemon juice added to the whites can provide similar stabilization.
🍽️ Serving Suggestions
Dust generously with Passover-certified powdered sugar just before serving for a professional finish. Serve with a side of macerated strawberries or a tart raspberry coulis to complement the lemon notes. A dollop of non-dairy whipped topping or coconut cream makes this a decadent 'Pareve' dessert. Pair with a glass of sweet Moscato or a hot cup of lemon-ginger herbal tea. Leftover slices are delicious when lightly toasted and served with a thin spread of apricot jam the next morning.