My kids adore this quick and simple meal. Serve with rice, bread, or biscuits. It is suitable for brunch or breakfast.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 10-inch sponge cake |
Ingredients
- 12 room temperature eggs, separated
- 1 ½ cups white sugar
- ½ cup orange juice
- zest from 1 lemon
- zest from 1 orange
- ¼ cup potato flour
- 1 cup matzo cake meal
- 1 pinch salt
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
- Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
- Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
- Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 108 mg |
| Sugars | 40 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I tried to make this cake for a presentation on Passover and i gotta admit, I did not love it. I tried to add the pink lemonade glaze and it made the cake too moist and the flavor just seemed to clash. I think I would have liked it more with just whipped cream and some sort of fruit topping.
this cake was very good I used all purpus flour inplace of the matzo cake meal and it came out fine. I also made a glaze by mixing 3 cups powdered sugar, 1/3 cup pink lemon-ade, and 1/2 teaspoon lemon extract. everyone at our passover dinner loved it!