why did my Passover sponge cake sink while baking?

Compotes, trifles, toasted slices -- nothing is wasted!

T

Typically, with a chiffon cake, half the sugar is whipped into the egg whites to create a meringue. The balance is sifted in with the flour. Yolks and oil are whisked together, and the dry ingredients mixed in. Finally, the meringue is folded into the mixture, the cake is panned up and baked immediately. The crumb should be very fine and tender. I think the consensus is right: too much liquid for the amount of flour. Thank heaven for compotes!

Drbabs, I think there was too much liquid..... juice of one lemon is a bit vague.... and I did use a large lemon. The cake does taste fine, although the crumb is quite coarse, and the slices are quite sunken. A little bit of strawberry-rhubarb compote does hide a LOT of the mistake. Thanks for your advice.

I just made a Passover angel food cake--similar recipe--except egg whites only. It was fine with the 1 cup of matzo flour. Maybe you didn't beat your eggs enough? Without leavening, it's hard to get a lot of air into the cake. (I'd probably just use the whites, or beat the whites separately till stiff, then fold in the rest of the ingredients.) A cup of lemon juice seems like a lot also--maybe too much liquid?

Is your oven temperature accurate? Too, the amount of flour seems too low. I'd expect it to be closer to 2 cups.