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One Step Sponge Cake – Passover Recipe

One Step Sponge CakeAs Christians are preparing for Easter, the people of Jewish faith are preparing for Passover.

Previously I posted about the traditions of Easter, which my family and I celebrate, and Passover traditions, which my friends shared with me (click on the above highlighted  words to read the posts).

My friend Andi shared her recipe for a One Step Sponge Cake she bakes for their Passover dessert, and serves it after Seder.

This is my first cake baking experience with using Matzoh Meal, instead of regular flour, even though I did bake a flourless chocolate cake before.

Needless to say, the cake came out delicious, and its flavor reminds me of Lady Fingers cookies.

One Step Sponge Cake - serving piece (plain)

This cake may be served plain, or with your favorite accompaniments.

One Step Sponge Cake - serving piece

I enjoyed my piece with Blueberry Syrup under it (the bottom of the cake was deliciously saturated), plus a little drizzle over the top, and a bit of whipped cream.  For those of you who “worship” chocolate, I bet some chocolate syrup, or hot fudge, would be even better than blueberry.

One Step Sponge Cake – Passover Recipe

One Step Sponge Cake – Passover Recipe


  • 10 whole eggs
  • 2 cups sugar, granulated
  • 1 cup Matzoh Meal ( Cake Meal - see TIP below)
  • 1/3 cup Potato Starch
  • Juice of one lemon, or orange, and some rind of the same fruit
  • 1/4 tsp. salt


  1. Break the whole eggs into a large mixer bowl (I use a fork to remove the white, stringy part of each egg, attached to the yolk, but it is not necessary, if it does not bother you).
  2. Beat the whole eggs, for at least 20 minutes, or until the bowl of almost full (the mixture will be thick and frothy)
  3. Add sugar, and salt, and keep on beating.
  4. Add Matzoh Meal (Cake Meal), and keep on beating.
  5. Add lemon/orange juice and rind, and beat some more.
  6. Add Potato Starch.
  7. Beat for one minute longer, or until mixed in.
  8. Preheat the oven to 350 degrees F.
  9. Position oven rack on the middle of the oven.
  10. Pour the cake batter into an ungreased, 10 inch tube pan (see TIP below).
  11. Bake for 1 hour.
  12. Remove from the oven, turn upside down on funnel, and cool in pan.
  13. Remove from pan, place on a serving platter, ready to serve.
  14. Cover well, for storing, to prevent from drying up.


I was not able to find Cake Meal, and according to Google search, it consists of finely ground up Matzoh, so I placed several broken up Matzoh sheets in a food processor, and made my own Matzoh Meal.  I used about 8 oz of Matzoh sheets, for 1 cup of Matzoh Meal.  Much cheaper as well, since ready made Matzoh Meal costs $3.95 a box (probably 12 oz).  I paid that much for 6 - 16 oz. boxes of Matzoh.

Also, this recipe specifies NOT to grease the pan for the cake.  I was kind of skeptical about it, since the cake pan I have always gives me problems with removing cakes from it, so I did grease it with vegetable shortening, and dusted it with some Matzoh Meal.  The cake still had to be loosened up around the edges for easier handling.  It did not slide right out, as I expected.

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