One Bowl Passover Sponge Cake

Celebrate Passover with this light and airy One Bowl Passover Sponge Cake, a delightful dessert that’s as simple as it is satisfying. Made with pantry staples like potato starch and matzo cake meal, this gluten-free cake achieves its perfectly fluffy texture thanks to whipped egg whites folded gently into a zesty batter infused with fresh lemon juice, grated lemon zest, and a touch of vanilla. With minimal prep time and just one bowl for mixing, this hassle-free recipe keeps your kitchen cleanup to a minimum—ideal during the busy holiday season. Serve this elegant cake as the centerpiece of your Seder meal or enjoy it as a teatime treat, topped with fresh fruit or a dusting of powdered sugar. A perfect balance of tradition and ease, this dessert is a must-try for your Passover celebration.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 6 pieces Large eggs
• 1 cup Granulated sugar
• 0.75 cup Potato starch
• 0.25 cup Matzo cake meal
• 1 teaspoon Vanilla extract
• 2 tablespoons Freshly squeezed lemon juice
• 1 teaspoon Grated lemon zest
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch tube pan (or bundt-style pan) and set aside. Ensure the pan is completely dry to maintain the fluffiness of the cake.

Step 2

Separate the eggs, placing the yolks in one bowl and the whites in another. Ensure no yolk gets into the whites, as this may prevent them from whipping properly.

Step 3

In a large mixing bowl, beat the egg yolks and sugar using a hand or stand mixer on medium speed until the mixture is thick, pale, and increases in volume, about 3-4 minutes.

Step 4

Add the potato starch, matzo cake meal, vanilla extract, lemon juice, and lemon zest to the yolk mixture. Mix until just combined; avoid overmixing.

Step 5

In a clean, dry bowl with clean beaters, beat the egg whites and salt on high speed until stiff peaks form. The whites should hold their shape and not droop when you lift the beaters.

Step 6

Gently fold the egg whites into the yolk mixture in three batches. Use a rubber spatula to fold carefully, preserving as much air as possible to keep the batter light and fluffy.

Step 7

Pour the batter into the prepared tube pan and smooth out the top with the spatula. Tap the pan gently on the counter to release any large air bubbles.

Step 8

Bake in the preheated oven for 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 9

Once baked, invert the pan immediately onto a bottle or a heatproof surface to cool upside down. This prevents the sponge cake from collapsing.

Step 10

Once completely cooled, run a knife along the edges of the pan to release the cake, then transfer it to a serving platter. Slice and enjoy!

Nutrition Facts

Serving size	760.2 grams (760.2g)

Amount per serving	% Daily Value*
Calories	1997

Total Fat 31.30g	40%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 0.00g
Cholesterol 1116mg	372%
Sodium 1114mg	48%
Total Carbohydrate 392.40g	143%
Dietary Fiber 2.50g	9%
Total Sugars 201.50g
Protein 40.10g	80%

Vitamin D 240IU	1200%
Calcium 195mg	15%
Iron 7mg	40%
Potassium 521mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.0%

Protein: 8.0%

Carbs: 78.0%