One Bowl Passover Sponge Cake
Celebrate Passover with this light and airy One Bowl Passover Sponge Cake, a delightful dessert that’s as simple as it is satisfying. Made with pantry staples like potato starch and matzo cake meal, this gluten-free cake achieves its perfectly fluffy texture thanks to whipped egg whites folded gently into a zesty batter infused with fresh lemon juice, grated lemon zest, and a touch of vanilla. With minimal prep time and just one bowl for mixing, this hassle-free recipe keeps your kitchen cleanup to a minimum—ideal during the busy holiday season. Serve this elegant cake as the centerpiece of your Seder meal or enjoy it as a teatime treat, topped with fresh fruit or a dusting of powdered sugar. A perfect balance of tradition and ease, this dessert is a must-try for your Passover celebration.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 1 cup Granulated sugar
- 0.75 cup Potato starch
- 0.25 cup Matzo cake meal
- 1 teaspoon Vanilla extract
- 2 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Grated lemon zest
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch tube pan (or bundt-style pan) and set aside. Ensure the pan is completely dry to maintain the fluffiness of the cake.
Separate the eggs, placing the yolks in one bowl and the whites in another. Ensure no yolk gets into the whites, as this may prevent them from whipping properly.
In a large mixing bowl, beat the egg yolks and sugar using a hand or stand mixer on medium speed until the mixture is thick, pale, and increases in volume, about 3-4 minutes.
Add the potato starch, matzo cake meal, vanilla extract, lemon juice, and lemon zest to the yolk mixture. Mix until just combined; avoid overmixing.
In a clean, dry bowl with clean beaters, beat the egg whites and salt on high speed until stiff peaks form. The whites should hold their shape and not droop when you lift the beaters.
Gently fold the egg whites into the yolk mixture in three batches. Use a rubber spatula to fold carefully, preserving as much air as possible to keep the batter light and fluffy.
Pour the batter into the prepared tube pan and smooth out the top with the spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake in the preheated oven for 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Once baked, invert the pan immediately onto a bottle or a heatproof surface to cool upside down. This prevents the sponge cake from collapsing.
Once completely cooled, run a knife along the edges of the pan to release the cake, then transfer it to a serving platter. Slice and enjoy!
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 201.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 521 mg | 11% | |
*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.
