Mom’s Passover Sponge Cake (Original from Hadassah Add circa 1970’s)

Mom’s Passover Sponge Cake (the original recipe)


  • 3/4 cup Matzo cake meal
  • 3/4 cup potato starch
  • 1/2 tsp salt
  • 6 yolks
  • 1 3/4 cups sugar
  • 1 cup orange juice
  • 1 1/2 cups ground walnuts
  • 1 tablespoon grated lemon rind (or orange)
  • 6 whites beaten very stiff till they look like the Alps


  1. Mix matzo meal and starch and salt together
  2. Beat yolks till thick gradually adding sugar.
  3. Add matzo meal mixture alternately with orange juice.
  4. Fold in walnuts and lemon or orange rind.
  5. Fold in whites very slowly and carefully
  6. Turn into a 9 inch round tube pan and bake (325?) for 1 hour or till browned and cake shrinks away from sides of pan.  Cool on rack.
  7. Remove inside of pan and carefully loosen the bottom of cake fro the tube with a knife.  Invert on to a plate and flip right side up to serve.

Optional Lemon Glaze

  • 1/2 cup powdered sugar (made with tapioca starch for Passover – not corn)
  • 1 tbsp. tapioca starch
  • 3 tsp. lemon juice

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