Passover Sponge

Passover Sponge


8 people made this

Also known as "Plava" this sponge cake is kosher for Passover because it uses potato flour, kosher for passover matzo meal and pure icing sugar. Enjoy.

Shirlee Finn

Serves: 14 

  • 9 egg whites
  • 180g pure icing sugar
  • 9 egg yolks
  • 1/4 cup lemon juice
  • 80g potato flour
  • 50g fine kosher for passover matzo meal

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat the oven to 190 degrees C.
  2. Beat egg whites in a large bowl with an electric mixer until stiff. Beat in icing sugar.
  3. In a separate bowl, beat together yolks and lemon juice until light and fluffy.
  4. Gently fold yolk mixture into egg whites, in two batches. Fold in potato flour and matzo meal.
  5. Pour mixture into an ungreased tubed cake tin. Bake for 1 hour.

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Reviews (2)


Altered ingredient amounts. Went over great. I made a mistake with the sugar and added about 50% more. Still, the cake came out great. Also served pureed raspberries, fresh raspberries and whipped cream - 18 Jul 2008


Used different ingredients. This cake was pretty good! I couldn't find potato flour at my local supermarket and I wasn't making it for Passover so I used plain flour. The recipe says to bake for an hour, but I think that is too long (at least it is too long if using flour). The cake was a bit overdone at 50 minutes when I took it out. - 18 Jul 2008

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