Passover Sponge Cake – Fluffy, Kosher & Holiday-Ready

A light and airy Passover sponge cake made with matzo meal, potato starch, and whipped egg whites. Perfectly kosher and holiday-ready.

Prep time

20 minutes

Cook time

55 minutes

Total time

1 hour 15 minutes

Yield

10 servings

Ingredients

7 large eggs, separated

1 cup sugar

½ cup matzo cake meal

½ cup potato starch

¼ cup vegetable oil

1 tbsp lemon zest

1 tsp vanilla extract

¼ tsp salt

Instructions

1. Step 1: Preheat oven to 325°F. Do not grease your pan.
2. Step 2: Beat egg yolks with sugar until thick and pale.
3. Step 3: Add oil, lemon zest, vanilla, and salt. Mix gently.
4. Step 4: Sift in matzo meal and potato starch. Fold to combine.
5. Step 5: Whip egg whites in a clean bowl until stiff peaks form.
6. Step 6: Fold whites into yolk mixture in three parts, gently.
7. Step 7: Pour into pan, smooth the top, and bake 50–60 mins.
8. Step 8: Cool upside down before releasing from the pan.

Notes

Use a tube pan or loaf pans – do not grease.

For flavor variation, add orange juice or swirl in chocolate.

Store at room temp up to 3 days, or freeze for later.