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What says Passover dessert more than a sponge cake? This one is the #1 choice of gluten-free cake eaters everywhere. Plus a delicious frosting recipe to go on top!
9 eggs
1 and 1/2 cups sugar
1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice
3/4 cup Gefen Potato Starch
1 teaspoon Haddar Baking Powder
2 cups confectioner’s sugar
1/4 cup frozen oil (place the oil in a cup in the freezer for 15 minutes)
1/4 cup Gefen Cocoa
1 teaspoon Gefen Vanilla
1/4 cup water
Add the eggs and sugar. Beat until high and fluffy. If you are using a hand mixer beat for 20 minutes. Beat really well!
At this point add in the lemon juice and mix again. Then add potato starch and baking powder. Mix till blended really well.
Bake at 350 degrees Fahrenheit. You can use any type of pan. Bake until golden on top and a toothpick comes out clean. Let the cake cool, then frost. Enjoy!!
Add the confectionary sugar and cocoa to a bowl. Mix with a hand mixer. And the oil slowly, while mixing, and then the water in slowly.
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How long do we bake? I did about 20-25mins to dipping a chopstick and it was dry. The cake was spongey, airy, delicious. I did the hand electric beater for 20 mins. Excellent!
Does the cake need oil? Thank you!
Nope, it has all the eggs but does not call for oil.
Do you need to grease the pan?
Yes, it’s always helpful 🙂
This is the most amazing pesach cake recipe you do not need to separate the eggs and it tastes exactly as if you have my family loves. The key is too beat for very very long I try to mix for 15-20 minutes. I Make 6 of these each pesach I don’t make the frosting.
Freezes beautifully.
Thank you so much Bonnie for sharing.
Missing Oil There needs to be an oil component,. I made the cake on Pesach and it tasted like lemon meringue pie filling custard texture. Also needed more lemon juice or orange juice to five it oomph.