9 Egg Passover Sponge Cake

WHY I LOVE THIS RECIPE: This recipe originally came from my mother. When I was a child, my mother would make these Passover cakes for my family. Because they were not made at any other time of the year, I looked forward to Passover and getting to enjoy them. As I got older, I started helping my mother make them, and eventually made them myself. They remind me of Passover and my childhood. The sponge cake is very tall and light, because of the 9 eggs. Most other sponge cakes have only 4-6 eggs, so this recipe is unique. This very special recipe was passed from my mother to me, and I passed it on to my nephew and his wife.

9 Egg Passover Sponge Cake

Jewish Holidays

Servings: 6 servings

Author: Lois Waldman

Print Recipe

Ingredients

• 9 eggs, separated
• 6 Tbsp water
• ¼ cup lemon juice
• 2 cups sugar
• ¾ cup unsifted Manischewitz® Cake Meal
• ¾ cup unsifted Manischewitz® Potato Starch
• 2½ tsp grated lemon rind
• ½ tsp salt, if desired

Instructions

• Beat egg yolks with water, lemon juice and sugar until light and fluffy (3 minutes at medium speed using an electric mixer).
• Gradually add cake meal, potato starch and lemon rind and continue beating for an additional 2 minutes at medium speed.
• Beat egg whites with salt until a very firm peak is formed, and fold beaten egg whites into batter gently but thoroughly.
• Pour into an ungreased 10 inch tube pan, and bake in oven at 350º F for 1 hour and 10 minutes, or until cake springs back when touched lightly with a finger.
• Invert pan and cool thoroughly before removing from pan.
  
  

Notes

Can be served with strawberries.

The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.