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Passover Sponge Cake



  • 2 eggs
  • 7 egg yolks
  • 1 1/4 cups granulated sugar
  • 1 teaspoon grated lemon rind
  • 3 tablespoon lemon juice
  • 1 cup potato starch
  • 7 egg whites
  • Fresh strawberries and blueberries


  1. Combine eggs and egg yolks; beat at high speed of electric mixer until well blended.
  2. Gradually add sugar, 1 tablespoon at a time, beating at medium speed.
  3. Add lemon rind and lemon juice, and beat well.
  4. Fold in potato starch.
  5. Beat egg whites (at room temperature) at high speed until stiff peaks form; fold into batter.
  6. Pour batter into an ungreased 10-inch tube pan with removable bottom.
  7. Bake at 350 degrees F for 45 minutes. Invert pan; let cool 1 hour.
  8. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan.
  9. Serve with fresh berries.


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