9 Egg Passover Sponge Cake

9 Egg Passover Sponge Cake
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
The Tracing Roots & Building Trees project paired teens from Tucson Hebrew High with residents of Handmaker Jewish Services for the Aging to remember stories and favorite foods together. From this experience a cookbook, “L’dor v’dor: From Generation to Generation: Stories and Memories around Family and Food, was published.

SUBMITTED BY: Lois Waldman

Why I LOVE THIS RECIPE: This recipe originally came from my mother. When I was a child, my mother would make these Passover cakes for my family. Because they were not made at any other time of the year, I looked forward to Passover and getting to enjoy them. As I got older, I started helping my mother make them, and eventually made them myself. They remind me of Passover and my childhood. The sponge cake is very tall and light, because of the 9 eggs. Most other sponge cakes have only 4-6 eggs, so this recipe is unique. This very special recipe was passed from my mother to me, and I passed it on to my nephew and his wife.


9 eggs, separated
2 cups sugar
6 tablespoons water
2 1/2 teaspoons grated lemon rind
1/4 cup lemon juice
1/2 teaspoon salt, if desired
3/4 cup unsifted Manischewitz® Cake Meal
3/4 cup unsifted Manischewitz® Potato Starch

Beat egg yolks with water, lemon juice and sugar until light and fluffy (3 minutes at medium speed using an electric mixer).

Gradually add cake meal, potato starch and lemon rind and continue beating for an additional 2 minutes at medium speed.

Beat egg whites with salt until a very firm peak is formed, and fold beaten egg whites into batter gently but thoroughly.

Pour into an ungreased 10 inch tube pan, and bake in oven at 350º F for 1 hour and 10 minutes, or until cake springs back when touched lightly with a finger.

Invert pan and cool thoroughly before removing from pan


Can be served with strawberries.

No Comments Yet.

Leave a comment