Photo of Orange Passover sponge cake with raspberry sauce by WW

Orange Passover sponge cake with raspberry sauce

8
6
6
SmartPoints® value per serving
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. Keep in mind that you’ll need 1 large orange to yield the zest and juice for this cake; however, it can be made with a variety of citrus flavors. Substitute lemon or lime zest and juice for the orange zest and juice. Or forget the citrus juice and zest altogether and use 2 teaspoons of vanilla extract or 1 teaspoon of almond extract. Not Passover? Use 1 cup of flour instead of the matzo cake meal and potato starch, if desired.

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

Cooking Tip: Cooling the cake upside down is one of the tricks of making it light and tall; invert the cake immediately upon removing it from the oven and let it cool completely.