Perfect Pesach Sponge Cake

Photo Credit: Saraizel Senderovits

Oh, the joy of finding the perfect Pesach cake!This one is simple tomake and holds up beautifully. Instead of finding a variety of successful recipes, I prefer to work with one basic recipe and change up the flavors.

YIELDS 1 TUBE PAN

• 7 eggs, separated,room temperature
• 1 whole egg, room temperature
• 1½ cups sugar
• juice of ½ lemon
• 1 cup potato starch

OPTIONAL FLAVOR ADD-INS

• 2 cups blueberries + zest of 1 lemon
• 1 cup fresh cranberries +zest of 1 orange
• 1 cup chocolate chunks
• 1 cup sprinkles

OPTIONAL GLAZE

• 1½–2 cups confectioner’s sugar
• juice of ½ lemon
• 1 Tbsp oil
• 1 Tbsp hot water

Preheat oven to 350°F (175°C).Add the whole egg to the yolks.In a stand mixer, beat the egg whites,gradually adding sugar, until soft peaksform.In a small bowl, beat the egg and yolks with lemon juice. Slowly fold the yolks into the whites.Sift potato starch into batter, one third at a time, folding gently after each addition. Gently fold in add-ins, if using.Pour batter into an ungreased tubepan and bake for 1 hour and 10 minutes.Invert cake to cool.If desired, make the glaze: Mix Ingredients together, starting with 1½ cups confectioners sugar. Add more until you reach desired thickness. You don’t want it too runny. Spread over the cooled cake.

Note:This recipe can be baked in 3 loaf pans. Reduce baking time to 40 minutes

Tips: Beat egg whites only until soft peaks.Soft Peaks will continue to grow while baking,while stiff peaks are more likely to collapse.