Orange Matzo Sponge Cake
This recipe uses fine matzo meal to make a light and moist sponge cake that is perfect for Passover or any time. It has egg yolks, potato flour and orange juice.
Ingredients
Serves: 14
- 8 egg yolks
- 2 cups (250g) caster sugar
- 1 tablespoon orange zest
- 50g fine matzo meal
- 2 heaped tablespoons of potato flour
- 8 egg whites
- 100g caster sugar
- 1 1/2 tablespoons fresh orange juice
Directions
Preparation:30min ›
Cook:1hour10min ›
Ready in:1hour40min
- Preheat oven to 160 degrees C. Cut baking paper to line the bottom of a 25cm ring tin. Do not grease.
- In a medium bowl, whisk egg yolks until light. Gradually add 250g caster sugar and the orange zest; continue whisking until thick and pale, about 7 minutes. Sift together the matzo meal and potato flour; set aside.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining sugar, continuing to beat until whites form stiff peaks.
- Fold the matzo meal into the yolk mixture alternately with the juice.
- Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared ring tin.
- Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back from the touch. Run a knife around the sides of the cake and turn out onto a wire rack to cool.
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Reviews and Ratings
Global Ratings:
(27)
Reviews in English (25)
I used this recipe the last 2 years and I am back to make it again. It is perfect. Just like my gran used to make. I also cut it up to use in other recipes for layers and bottoms, such as trifles and cheesecake. - 29 Sep 2008
This is this first sponge cake that I have made that has actually come out perfect!!! Great directions, easy to follow, easy to make. Wonderful taste. Best Sponge Cake I've ever had. - 29 Sep 2008
Great recipe! I do suggest greasing the tin. The sponge cake stuck to everything (including the parchment) - 29 Sep 2008