Lemon Poppy Seed Passover Sponge Cake
Delight your Passover table with this airy and elegant Lemon Poppy Seed Passover Sponge Cake, a citrus-infused treat that reimagines tradition with a refreshing twist. Made without chametz, this gluten-free dessert combines fluffy, whipped egg whites with lemon zest and juice for a bright, tangy flavor, while crunchy poppy seeds add a delightful texture. Matzo cake meal and potato starch ensure a light, tender crumb that's perfect for the holiday. The baking technique of cooling the cake upside-down helps it maintain its lofty height, resulting in a show-stopping centerpiece. Serve it simply with a dusting of powdered sugar or alongside fresh fruit for a dessert that's as vibrant as it is kosher for Passover.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup matzo cake meal
- 1 tablespoon potato starch
- 2 tablespoons poppy seeds
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Prepare an 8-inch tube pan or springform pan with a removable bottom by leaving it ungreased to allow the cake to rise properly.
Separate the egg yolks and whites into two large, clean mixing bowls. Ensure no yolk is in the whites to achieve proper whipping.
Using a hand or stand mixer, beat the egg whites on medium-high speed until soft peaks form. Gradually add ½ cup of the sugar (reserving the remaining ½ cup) and continue beating until stiff peaks form. Set aside.
In the bowl with the egg yolks, add the remaining ½ cup of granulated sugar and beat on medium-high speed until the mixture is thick, pale, and ribbon-like, about 3-4 minutes.
Add the lemon zest, lemon juice, vanilla extract, and salt to the egg yolk mixture, and whisk to combine.
Sift together the matzo cake meal and potato starch. Gradually fold the dry ingredients into the yolk mixture in three additions, mixing gently until just incorporated.
Gently fold the beaten egg whites into the batter in three additions, using a spatula to lift and fold carefully to avoid deflating the batter.
Once the egg whites are mostly incorporated, sprinkle in the poppy seeds and fold them in gently until evenly distributed.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until the cake is golden-brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and invert the pan immediately onto a bottle neck or heat-resistant support to cool upside-down. Let the cake cool completely before removing it from the pan.
Run a knife around the edges of the pan and the central tube (if using a tube pan) to loosen the cake. Gently release the cake onto a serving platter.
Serve as-is or dust with a light sprinkling of powdered sugar. Enjoy!
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 25.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 88 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
