Passover Sponge Cake With Apples Recipe

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Servings: 8


Cost per serving $0.28 view details
  •     This traditional sponge cake is rippled with cinnamon-sprinkled apples.
  • 1/2 c. matzo cake meal
  • 1/4 c. potato starch
  • 6 lrg Large eggs, separated, at room temperature
  • 3/4 c. plus 1 Tbsp. sugar
  • 1 tsp finely grated fresh lemon zest
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 2 x Golden brown Delicious apples, peeled and thinly sliced
  •     Preheat oven to 325 F.
  •     Make batter: Sift cake meal with potato starch.


  1. Beat together yolks and 1/2 c. sugar in a large bowl with an electric mixer on high speed till pale and very thick.
  2. Stir in zest and juice.
  3. Beat whites with salt in another bowl with cleaned beaters on high speed till soft peaks form. Gradually beat in 1/4 c. sugar and beat till whites just hold stiff, glossy peaks.
  4. Fold cake-meal mix into yolk mix, then mix in whites in 3 batches.
  5. Assemble cake: Stir together remaining Tbsp. sugar and cinnamon.
  6. Spoon one third of batter into an ungreased 9 inch springform pan.
  7. Top with half of apple slices and sprinkle with half of cinnamon sugar.
  8. Repeat with half of remaining batter and remaining apples and cinnamon sugar.
  9. Gently spread remaining batter over apples, smoothing top.
  10. Bake cake in middle of oven till top is golden brown and hard and a tester comes out clean, about 1 hour. Cold in pan on a rack 10 min, then loosen edge with a knife and remove side of pan. Cold completely. Cooks' note: o Cake may be made 2 days ahead and chilled, covered.
  11. Serves 8 to 10.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 64g
Recipe makes 8 servings
Calories 153  
Calories from Fat 33 22%
Total Fat 3.7g 5%
Saturated Fat 1.15g 5%
Trans Fat 0.0g  
Cholesterol 156mg 52%
Sodium 127mg 5%
Potassium 103mg 3%
Total Carbs 25.76g 7%
Dietary Fiber 0.6g 2%
Sugars 21.31g 14%
Protein 5.02g 8%


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