Passover Orange Cake

Passover Orange Cake

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.


16 servings


  • 3/4 cup matzo cake meal
  • 1/4 cup potato starch
  • 10 eggs at room temperature, separated
  • 1 cup Domino® Granulated Sugar , divided
  • 1 tablespoon grated lemon zest
  • 2 tablespoons grated orange zest
  • 1/2 cup orange juice
  • orange slices (for garnish)


Preheat oven to 350°F. Lightly grease a 10-inch springform tube pan and line with parchment paper. Gently spray paper with non-stick cooking 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 to 55 minutes. Invert pan until cake is cool. Carefully loosen cake from the sides to help release it after it has cooled. Remove parchment from bottom, and serve with fresh orange slices.




1 medium orange yields 1 tbsp. grated zest. •

1 medium lemon yields 2 to 3 tbsp. grated zest. • 

1 large orange yields 1/2 cup juice.

This recipe is Kosher for Passover.