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Passover Apple Sponge Cake



  • 1/2 cup matzo cake meal
  • 1/4 cup potato starch
  • 6 cup egg yolks
  • 6 cup egg whites
  • 3/4 cup baking sugar (finely ground sugar)
  • 1 teaspoon finely grated orange zest
  • 1 tablespoon fresh orange juice
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 cup peeled thinly sliced rome apples
  • Preparation

    Baking Directions:

    Sift matzo cake meal, potato starch, cinnamon and allspice together and set aside.In a large mixing bowl or electric stand mixer, beat the yolks and sugar until thick and lemon colored. Add the zest and orange juice, beat to incorporate.In a separate bowl combine the egg whites and salt and whisk until soft peaks form. Add sugar gradually continue to whisk until the whites are stiff, shiny and hold their peak Add the matzo mixture to the yolks and mix until just blended. Add 1/3 of the egg whites and fold gently with a spatula with a gentle scooping motion being careful not to deflate them. Repeat with the remaining 2/3rds.Smooth 1/3 of the batter on the bottom of a 9-inch non stick spring form pan. Distribute 1/2 of the apples gently and evenly to cover the entire surface. Repeat with the next third of the batter and the remaining apples. Spread the last third of the batter on top and bake in a preheated 350 degree oven for approximately 1 hour. Test the cake with a skewer. Insert the skewer in the middle of the cake it should come out cleanly. Remove the cake from the oven and place the cake pan on a rack for 10 minutes to cool, remove from the pan and enjoy.