Passover Sponge Cake
This light cake provides the layers for our Strawberry Lemon Trifle.
Martha Stewart Living, April 1998
- Margarine, for pan
- Matzo meal, for pan
- 4 large eggs, separated
- 1/2 cup sugar
- 1 pinch salt
- Grated zest of 1 orange
- 1/2 cup potato starch
- Preheat the oven to 350 degrees. Grease a 9-by-9-inch baking pan with margarine. Dust pan with matzo meal; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on medium-high speed with 1/4 cup sugar until thickened, about 4 minutes. Transfer to a large mixing bowl. Wash and dry the mixer bowl and the whisk attachment.
- Place egg whites and salt in mixer bowl. Beat on medium speed with whisk attachment until soft peaks form. With machine running, slowly pour in the remaining 1/4 cup sugar; continue beating until stiff and glossy, about 3 minutes. Fold egg whites and orange zest into yolk mixture. Sift potato starch over the mixture, and fold in.
- Transfer the batter to the prepared pan. Bake until a cake tester inserted into the middle of the cake comes out clean, 10 to 15 minutes. Transfer pan to a wire rack, and let cool 15 minutes.
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