6

Orange Passover Sponge Cake with Raspberry Sauce

Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
16
Difficulty
Difficult
If you're used to dry, dull Passover cake then you'll be thrilled with this moist, flavorful recipe. We love it — especially the two-ingredient sauce.
Ingredients

matzo cake meal

¾ cup(s)

potato starch

¼ cup(s)

egg(s)

12 large, separated

sugar

1½ cup(s)

fresh orange juice

¼ cup(s)

orange zest

2 tsp, finely chopped

preserves

cup(s), raspberry-variety

unsweetened frozen raspberries

1 cup(s), or fresh raspberries

Instructions

  1. Preheat oven to 350°F.
  2. Sift matzo cake meal with potato starch over a large bowl; sift again and set aside.
  3. In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside.
  4. In another large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well.
  5. Fold egg whites into yolk mixture until just blended. Sift in matzo cake meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2-piece ungreased angel food cake pan with feet or a sponge cake pan.
  6. Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert pan onto a wire rack; cool cake completely in pan. (If you do not have a pan with feet, invert pan over a wine or beer bottle.)
  7. Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.
  8. When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate. Slice into 16 pieces and drizzle each slice with sauce just before serving. Yields 1 slice of cake and about 1 tablespoon of sauce per serving.
Notes
You’ll need 1 large orange to yield the zest and juice for this cake.Cooking Tip: Cooling the cake upside down is one of the tricks of making a sponge cake light and tall. Invert the cake immediately upon removing it from the oven. Cool completely in the inverted position.This cake can be made in a variety of flavors. You can substitute lemon or lime zest and juice for the orange zest and juice. Or forget the citrus juice and zest altogether and use two teaspoons of vanilla extract or 1 teaspoon of almond extract instead. Not Passover? You can use 1 cup of flour instead of the matzo cake meal and potato starch, if desired.

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