Light, airy and moist, this traditional Passover sponge cake boasts the delicious flavor of fresh oranges. If desired, the cake can be sliced and transformed into French toast.
Preheat oven to 350°F. Lightly grease a 10-inch, 2 part tube pan and line with parchment paper. Gently spray paper with no-stick spray.
Sift together matzo cake meal and potato starch 3 times; set aside.
In large mixing bowl, beat egg yolks until thick. Gradually add 1/2 cup sugar, lemon zest and orange zest. Continue beating until thick and fluffy. Mix in sifted dry ingredients, alternating with the orange juice, until well combined.
In separate bowl, beat egg whites until foamy. Add remaining 1/2 cup sugar gradually. Beat until stiff peaks form. Fold egg yolk mixture into egg whites.
Spoon batter into pan, and bake for 50-55 minutes. Invert pan until cake is cool. Carefully loosen cake from the sides to help release the cake after it is cooled. Remove parchment from bottom, and serve with fresh orange slices.
This recipe is Kosher for Passover.
Makes 16 servings.
• 1 medium orange yields 1 tbsp. grated peel.
• 1 medium lemon yields 2-3 tbsp. juice.
• If desired, the cake can be sliced and transformed into French toast.