Passover Sponge Cake

Passover Sponge Cake

Bonnie Klein

A delicious and easy to make Kosher for Passover confection.

Type: Parve Prep Time: 60 minutes Level: Not mentioned Pesach: Without Kitniyot


9 eggs

1 and 1/2 cups sugar

1 tablespoon fresh lemon juice

3/4 cup potato starch

1 teaspoon baking powder


2 cups confectioner's sugar

1/4 cup frozen oil (place the oil in a cup in the freezer for 15 minutes)

1/4 cup Gefen Cocoa

1 teaspoon Gefen Vanilla

1/4 cup water

Prepare the Cake

Add the eggs and sugar. Beat until high and fluffy. If you are using a hand mixer beat for 20 minutes. Beat really well!

At this point add in the lemon juice and mix again. Then add potato starch and baking powder. Mix till blended really well.

Bake at 350 degrees Fahrenheit. You can use any type of pan. Bake until golden on top and a toothpick comes out clean. Let the cake cool, then frost. Enjoy!!