A great addition to the Passover table, a sponge cake is a tasty treat that needn’t be too difficult to prepare. This recipe is light, moist and great to serve plain or with a jam or cream filling – but it’s really up to you how you use it!
- 5 large eggs (separated)
- 10 oz (275g) caster sugar
- 3 0z (75g) Fine Matzo Meal
- 3 oz(75g) Farina Potato Flour
- 1 tbsp lemon juice
Set the oven to gas mark 4 (350F, 180C) and find a tin approximately 2” (5cm) deep and 9” (22.5cm) in diameter. Brush the inside lightly with oil then add a tablespoon of caster sugar and roll it round so the inside surface of the tin is lightly coated. Discard any excess sugar.
Sift the meal and potato flour together. Put the yolks in one bowl and the whites in another. Put half of the sugar into the bowl containing the yolks and whisk until thick and white, whisk in the juice. Add a pinch of salt to the whites and whisk them until they hold a stiff glossy peak, then whisk in the remainder of the sugar a tablespoon at a time. Fold this meringue mixture into the yolk mixture.
Now sprinkle on the meal and potato flour, a few tablespoons at a time. Cut and fold into the mixture. Turn the mixture into the prepared tin and smooth level. Sprinkle the top lightly with caster sugar.
Bake for 1 hour and 10 minutes until the cake has shrunken slightly from the side of the tin and the top is spongy when lightly pressed with a finger. Leave the cake in the tin, standing on a cake rack until cold. Ease out of the tin and store in an airtight container.