Passover Sponge Cake (& strawberries and cream Passover cake)

February 23, 2013
Passover Sponge Cake (& strawberries and cream  Passover cake)

Author Notes: My birthday often falls on Passover. As a kid, that meant no birthday cake with sugar roses or icing curlicues -- but this cake instead -- spongecake cut in half, whipped cream and berries in the middle and on top. I know. Tragic.
This is my grandmother's recipe. The instructions will tell you to cool the cake upside down on a pillow. That was what my grandmother did, and what I always do.
Though the cake is good on its own, what could berries and whipped cream hurt?

Makes: 1 cake


  • 12 egg whites
  • 12 egg yolks, beaten
  • 3 tablespoons potato starch
  • grated rind of 1 lemon
  • 1 1/3 cups sugar
  • 2/3 cup matzo cake meal
  • 1 teaspoon whiskey or brandy
  • strawberries, sliced and sweetened for middle of cake, left whole for top
  • whipped cream
In This Recipe


  1. Beat egg whites till stiff. Beat sugar in gradually. Stir egg yolks in gently. Fold in cake meal and potato starch a little at a time. Fold in whiskey and lemon rind.
  2. Line a tube pan with waxed paper, or use a non-stick tube pan. Pour batter into pan.
  3. Bake in a pre-heated 350 oven about 1 hour to 1 hour and 15 minutes, or till done.
  4. Cool upside down on a pillow. Unmold and serve as is, or cut in half, put whipped cream and sliced berries in the middle, whipped cream and whole berries on top.

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