Flourless Sponge Cake

  • Active Time 25m
  • Total Time 1h 5m

12 servings

A perfect ending to a Passover seder.


  • 1 cup vanilla sugar (see tips) or 1 cup sugar plus 2 teaspoons vanilla extract, divided
  • 3/4 cup matzo cake meal
  • 1 tablespoon freshly grated lemon zest
  • 12 large egg whites, at room temperature (see tips)
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • Tip: To make vanilla sugar, split 1 vanilla bean lengthwise with the tip of a sharp knife. Cut into 2-inch pieces and grind in a blender with 1 cup sugar. Pass the sugar through a fine sieve. (The sugar will keep indefinitely in a tightly covered container at room temperature).

  • To warm egg whites to room temperature, place them in a bowl over hot water. Whisk for a few minutes until they feel slightly warm to the touch.

  • Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.


Preheat the oven to 325 degrees F.

Whisk 1/4 cup vanilla sugar (or sugar), matzo cake meal and lemon zest in a medium bowl.

Beat the egg whites, salt and lemon juice in a large bowl with an electric mixer on medium speed until frothy. Increase the speed to high and beat until soft peaks form. Add the remaining 3/4 cup vanilla sugar (or sugar) 1 tablespoon at a time, beating until glossy and stiff peaks form.

Fold the dry ingredients into the beaten whites with a rubber spatula. (If using vanilla extract, add it now). Scrape the batter into an ungreased 10-inch angel food cake pan. Run a spatula in a circle through batter to release air bubbles; smooth the top.

Bake the cake for 40-50 minutes, or until the top springs back when touched lightly and a skewer inserted in the center comes out clean. (The top of the cake will be cracked). Invert the cake to cool completely. (If the pan has no "legs," invert it over the neck of a glass bottle).

With a knife, loosen edges of the cake and invert onto a serving platter.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8909

nutrition information per serving

113 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 153mg sodium; 24g carbohydrates; 0g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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