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SOLight & Fluffy Passover Sponge Cake (Dairy-Free!) | Easy Kosher for Passover Dessert
This light, airy sponge cake is the ultimate Passover dessert recipe—soft, fluffy, and made with simple ingredients like matzah cake meal and potato starch. Perfect on its own or dressed up with fresh berries, whipped topping, or layered into elegant desserts for your Seder table.
If you’ve been looking for a foolproof sponge cake that actually rises and stays fluffy, this is it!
✨ Perfect for:
• Passover Seder desserts
• Light dairy-free cakes
• Layer cakes & trifles
• Hosting & entertaining
🛒 FULL RECIPE: PASSOVER SPONGE CAKE
Egg Yolk Mixture:
• 9 egg yolks
• 1½ cups sugar
• 6 tablespoons water
Dry Ingredients:
• ¾ cup matzah cake meal
• ¾ cup potato starch
Egg Whites:
• 9 egg whites (room temperature)
• ½ teaspoon salt
👩🍳 DIRECTIONS:
Beat the egg yolks, sugar, and water together until pale, thick, and fluffy.
In a separate bowl, combine the matzah cake meal and potato starch. Gradually add the dry ingredients to the egg yolk mixture, mixing just until incorporated.
In another clean bowl, beat the egg whites with the salt until just beyond soft peaks.
Gently fold the egg whites into the batter in batches, being careful not to deflate the mixture.
Pour the batter into un-greased cake pans and smooth the tops.
Bake at 350°F (175°C) for about 1 hour, or until the cake is set and lightly golden.
Immediately invert the pans and allow the cake to cool completely before removing.
💡 Baking Tip: Cooling upside down helps maintain that tall, airy texture!
📖 GET MY FULL PASSOVER EBOOK (recipes + prep guides!)
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