Delicious Passover Dessert: Aunt Ida’s Sponge Cake Recipe

Welcome to Aunt Ida’s Passover Sponge Cake recipe! This classic recipe has been passed down through generations of my family, and it’s always a hit at our Passover family gatherings. Aunt Ida was a master baker, and her sponge cake recipe is one of her most beloved creations.

Passover is a special time of year for my family, and we always look forward to enjoying traditional foods that have been passed down for generations. This sponge cake recipe is a staple at our Passover Seder setting. The first night of Passover, our family flocked to Auntie Ida’s house, where the setting was chosen carefully, and the food was deliciously prepared. Auntie Ida kept kosher, just like my grandma Celia, and only used the best ingredients.

This sponge cake is unique because it doesn’t contain any flour. Instead, it is made with matzo meal and potato starch, which gives it a light and airy texture. The eggs are separated, and the egg whites are beaten until stiff peaks form, which is the secret to creating a fluffy sponge cake.

I hope you enjoy making this cake recipe as much as I do. It’s perfect for Passover, but it’s also a great dessert to enjoy all year round. So, let’s get started and make Aunt Ida’s Passover Sponge Cake!

Why You’ll Love This Recipe

Aunt Ida's Passover Sponge Cake
Aunt Ida’s Passover Sponge Cake

Are you ready to indulge in a mouth-watering dessert that will take your taste buds on a trip down memory lane? Look no further than Aunt Ida’s Passover Sponge Cake Recipe! This recipe has been passed down through generations of my family and it never fails to impress.

First and foremost, this cake is incredibly light and airy, making it the perfect treat for any occasion. The combination of potato starch and matzo meal gives the cake a unique texture that is sure to leave you wanting more. The cake is also flavored with vanilla extract and a hint of lemon, which adds a subtle sweetness and tanginess to every bite.

But what sets this recipe apart from other sponge cakes is the use of egg whites. By beating the egg whites until stiff peaks form, the cake rises to new heights, creating a fluffy and delicate texture that is simply irresistible.

Not only is this Passover Sponge Cake Recipe delicious, but it is also versatile. It can be served on its own or paired with fresh berries and whipped cream for an extra special touch. It is perfect for any occasion, from a family dinner to a holiday gathering.

So why not give Aunt Ida’s Passover Sponge Cake Recipe a try? Trust me, once you taste it, you’ll understand why it has been a staple in my family for generations.

Ingredient List

 Aunt Ida's Passover Sponge Cake, a family recipe passed down for generations.
Aunt Ida’s Passover Sponge Cake, a family recipe passed down for generations.

Before starting with the recipe, let’s take a look at the ingredients you will need for Aunt Ida’s Passover Sponge Cake Recipe. You’ll need eggs, which will be separated, sugar, matzo meal, potato starch, salt, baking powder, and vanilla extract. Make sure all your ingredients are at room temperature, and don’t forget to sift your dry ingredients before using them. Here’s the complete list:

  • 1 1/2 cups sugar
  • 1/2 cup matzo meal
  • 1/2 cup potato starch
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 12 large eggs, separated
  • Juice and rind of 1 lemon
  • 1 tablespoon vanilla extract

Note that this recipe calls for a lot of eggs, but that’s what gives the Passover sponge cake its light and airy texture. Make sure to separate them carefully, as even a small amount of yolk can ruin the egg whites’ ability to whip up into stiff peaks.

The Recipe How-To

 Light, fluffy and perfect for Passover, this sponge cake will become a family favorite.
Light, fluffy and perfect for Passover, this sponge cake will become a family favorite.

Now that we have gathered all the necessary ingredients, it’s time to start baking Aunt Ida’s Passover Sponge Cake. In this section, I will guide you through the step-by-step process of creating this mouth-watering dessert.

Step 1: Preparing the Ingredients

Before we start, it’s essential to have all the ingredients at room temperature. In this recipe, we will be using egg yolks, egg whites, potato starch, matzo meal, baking powder, salt, sugar, lemon juice, lemon rind, and vanilla extract.

Step 2: Mixing the Egg Yolks

In a large mixing bowl, beat the egg yolks with 1 cup of sugar until it becomes light and fluffy. Add 1/4 cup of lemon juice and the rind of one lemon, mix well.

Step 3: Adding the Dry Ingredients

Now, sift together 1/2 cup of potato starch, 1/2 cup of matzo meal, 1 tsp of baking powder, and a pinch of salt into the egg mixture. Mix them well until the batter is smooth.

Step 4: Adding Egg Whites

In a separate large mixing bowl, beat the egg whites until they start to foam. Gradually add 1 cup of sugar and continue beating until the egg whites form stiff peaks.

Step 5: Combining Both Mixtures

Gently fold the egg white mixture into the egg yolk mixture until they are thoroughly combined.

Step 6: Baking the Cake

Preheat your oven at 325°F. Pour the mixture into an ungreased Angel Food cake pan. Bake for approximately 1 hour, or until the cake is golden and a toothpick comes out clean when inserted in the center of the cake.

Step 7: Cooling the Cake

Once the cake is done, take it out of the oven and let it cool completely in the pan. Once it’s cooled, loosen the edges with a knife, and turn the cake upside down onto a serving plate.

Step 8: Garnishing and Serving

Dust the cake with powdered sugar, and serve it with fresh berries and whipped cream for an extra touch of sweetness.

In conclusion, Aunt Ida’s Passover Sponge Cake is a fantastic dessert that will leave everyone craving for more. By following these simple steps, you can impress your family and friends with a delicious Passover dessert that’s sure to become a family favorite.

Substitutions and Variations

 The secret to this sponge cake's texture is in the beating of the eggs.
The secret to this sponge cake’s texture is in the beating of the eggs.

This sponge cake recipe is already a classic, but there are still many ways to put your own spin on it. Here are some substitutions and variations you can try:

– Flour: In place of matzo meal, you can use cake flour or all-purpose flour. However, keep in mind that using flour will make the cake less dense and slightly different in texture.

– Sugar: You can use a mix of white and brown sugar for a deeper flavor, or replace some of the sugar with honey or maple syrup for a more complex sweetness.

– Flavorings: Besides vanilla extract, you can experiment with other extracts such as almond or lemon. You can also add spices like cinnamon or nutmeg to the batter for a warm aroma.

– Toppings: This sponge cake is delicious on its own, but you can also dress it up with whipped cream, fresh fruit, or a dusting of powdered sugar. For a more elaborate dessert, you can slice the cake horizontally and fill it with jam, custard, or frosting.

– Shape: While the traditional shape for sponge cakes is a tube pan, you can also bake the batter in a loaf pan or round cake pans. Just adjust the baking time accordingly.

– Passover variations: If you need to keep the cake kosher for Passover, make sure to use potato starch instead of flour and to avoid leavening agents such as baking powder and baking soda. You can also substitute some of the matzo meal with ground nuts like almonds or hazelnuts for a richer flavor.

Remember that baking is all about experimentation and personal taste. Don’t be afraid to try new things and find your own version of Aunt Ida’s Passover sponge cake!

Serving and Pairing

 Passover desserts can be tricky, but this sponge cake is foolproof and delicious.
Passover desserts can be tricky, but this sponge cake is foolproof and delicious.

Aunt Ida’s Passover Sponge Cake is a delicately flavored cake that can be served as a light dessert or snack. This cake has a wonderful texture that is both spongy and airy, making it a perfect complement to a cup of tea or coffee.

One of the best ways to enjoy this Passover sponge cake is to add some fresh berries on top, such as strawberries or raspberries, to add a burst of flavor and color to the cake. You can also serve it with a dollop of whipped cream or a drizzle of chocolate sauce to make it a little more indulgent.

For those who prefer savory dishes, this cake can be paired with a variety of cheeses, such as sharp cheddar or brie, or even a charcuterie board with prosciutto and salami. A light salad with vinaigrette dressing also makes a great pairing for this cake, as it balances the sweetness of the cake with a tangy and savory flavor.

Overall, Aunt Ida’s Passover Sponge Cake is a versatile and delicious dessert that can be enjoyed in many ways. Whether you want to keep it simple with a cup of tea or pair it with something savory, this cake is sure to satisfy your taste buds.

Make-Ahead, Storing and Reheating

 This cake is made with simple ingredients that you probably already have in your pantry.
This cake is made with simple ingredients that you probably already have in your pantry.

This Passover sponge cake recipe is one of those desserts that tastes even better the next day! You can make it ahead of time and store it in an airtight container at room temperature for up to 2 days. If you need to store it for longer, you can freeze it for up to 3 months.

To reheat, simply take it out of the freezer and let it thaw at room temperature for a few hours. Once thawed, you can either serve it as is or pop it in the oven to warm it up a bit. Preheat your oven to 350 degrees Fahrenheit and place the cake on a baking sheet. Bake for 5-10 minutes until it’s heated through, but be careful not to overdo it, as sponge cakes can dry out quickly.

If you have leftover cake, you can use it to make delicious trifles or parfaits by layering it with whipped cream, fresh fruit, and other sweet toppings. The cake is also great for making French toast or bread pudding.

It’s important to note that sponge cakes are delicate, so be gentle when handling them. If you need to transport the cake, use a cake carrier or wrap it in plastic wrap to prevent it from getting smashed or damaged.

Overall, this Passover sponge cake recipe is a great make-ahead dessert option. It’s easy to store and reheat, and it tastes just as delicious on day two as it does on day one.

Tips for Perfect Results

 Each bite of this sponge cake is full of vanilla flavor and melts in your mouth.
Each bite of this sponge cake is full of vanilla flavor and melts in your mouth.

Now that you have all the ingredients ready, let’s talk about some tips and tricks to ensure that your Aunt Ida’s Passover Sponge Cake turns out perfectly every time.

1. Follow the recipe precisely: Aunt Ida’s Passover Sponge Cake recipe is a classic, and it has been perfected over years of trial and error. So, it’s essential to stick to the recipe precisely. Make sure that you measure the ingredients correctly and in the exact proportions mentioned.

2. Use room temperature eggs: To get the perfect volume of the cake, it’s essential to use eggs at room temperature. The eggs will whip up better and create a better texture of the cake.

3. Separate egg yolks and egg whites: The recipe calls for separated egg yolks and egg whites. When separating, make sure no yolk gets mixed up with the whites. It will prevent them from beating to their full volume.

4. Beat egg whites to stiff peaks: Beating egg whites is a crucial step in this recipe, and it’s essential to beat them to stiff peaks. Use an electric mixer to get the job done quickly, and make sure there is no liquid left in the bowl.

5. Sift dry ingredients: Sifting the dry ingredients like matzo meal, potato starch and baking powder will ensure that there are no lumps in the cake. It will make the cake light and airy.

6. Fold in the dry ingredients: When folding in the dry ingredients, make sure to do it gently. Use a rubber spatula and fold in the ingredients in a circular motion. This will ensure that the cake doesn’t lose any airiness.

7. Bake in a preheated oven: Preheat the oven to 325°F and bake the cake for 55-60 minutes. Don’t open the oven door during the first 30 minutes of baking to prevent the cake from collapsing.

8. Let the cake cool down: Once the cake is baked, let it cool down completely before you remove it from the pan. Use a knife to loosen the edges and invert the cake onto a plate.

By following these tips, you will have a perfect Aunt Ida’s Passover Sponge Cake every time. Enjoy!


Now, let’s move on to the FAQ section, where I’ll answer some questions that you may have about Aunt Ida’s Passover Sponge Cake Recipe. From ingredient substitutions to baking tips, I’ve got you covered. So, let’s dive into the most common queries about this delicious Passover dessert.

What are the three types of sponge cakes?

I’ll be sharing some delicious cake recipes with you today, including Biscuit Sponge, Genoise, Angel Food Cake, and Chiffon Cake. Plus, I’ll give a special mention to the Jaconde Sponge. So, get ready to learn how to make some scrumptious desserts!

Is sponge cake the same as angel food cake?

When it comes to the texture of sponge cake and angel food cake, they may seem quite similar due to their use of beaten eggs. However, upon closer examination, sponge cake and angel food cake differ in terms of richness. Sponge cake contains both whipped egg whites and yolks, while angel food cake only uses whipped egg whites.

What is the use of eggs in sponge cake like angel food cake?

When it comes to baking, eggs can be a crucial ingredient for adding texture and fluffiness to your creations. If you’ve ever enjoyed an angel food cake, you know that its light and airy texture is thanks to the leavening power of beaten egg whites. To ensure maximum leavening, it’s important to use room temperature egg whites and clean, grease-free bowls and beaters. Adding a small amount of acid can also help stabilize the egg whites and improve their leavening power.

What type of cake is an egg leavened cake?

When it comes to cakes, foam cakes stand out because of their unique ingredients and leavening process. Unlike butter cakes that use shortening and baking powder for leavening, foam cakes are made with minimal or no fatty material and rely on air beaten into egg whites to rise.

Bottom Line


In conclusion, Aunt Ida’s Passover Sponge Cake Recipe is a classic family recipe that has stood the test of time. With its light, airy texture and delicious flavor, it’s no wonder that this cake has been a staple at Passover seders for generations. Whether you’re looking for a traditional dessert to share with your family or simply want to try your hand at baking a classic sponge cake, this recipe is sure to please.

So, what are you waiting for? Gather your ingredients, preheat your oven, and start baking! With these detailed instructions, tips, and recommendations, you’ll be on your way to baking a perfect Passover sponge cake in no time. And don’t forget to experiment with substitutions and variations to make the recipe your own.

From the Sondra Passover Sponge to the Brass Sisters’ 125 Recipes Classic, there are countless sponge cake recipes out there. But when it comes to Passover family traditions, nothing beats Aunt Ida’s recipe. So, go ahead and give it a try. You won’t be disappointed!

Aunt Ida’s Passover Sponge Cake Recipe

Credit is given to Sandra Levine for her Aunt Ida’s Sponge Cake. I came across this recipe that was posted on another site in March 2002 and it received great reviews. This cake is said to be good enough to be enjoyed all year long and I can hardly wait to bake it for seder #1. Now it can be said – since I made this cake for the 1st seder, I would not hesitate to make it again. The cake had a great light texture and tasted great; it was MOIST, it rose up quite high and everyone raved about it. Next time I make this, I will cut out and add a piece of parchment paper on the bottom of the pan, since it did stick ever so slightly. And also very important if you are making an additional 8″ or 9″ cake, only bake it for 25-30 minutes.

  • 12 eggs, separated
  • 1 cup matzo meal
  • 1/2 cup potato starch
  • 1 tablespoon oil
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup orange juice
  1. Sift cake meal and potato starch together and set aside.
  2. Add oil and vanilla to egg yolks.
  3. Add sugar and salt while beating.
  4. Continuing to beat, add orange juice alternately with sifted dry ingredients.
  5. Beat some more until creamy.
  6. Beat egg whites until stiff, and fold into egg yolk mixture.
  7. Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F.
  8. for 50-60 minutes.
  9. (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won’t collapse!).
< 4 Hours, Dessert, Healthy

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