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Flourless Sponge Cake

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  1 Hour 5 Minutes
  12 servings
A perfect ending to a Passover seder.
1 cup  vanilla sugar (see Tips) or 1 cup sugar plus 2 teaspoons vanilla extract
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 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.
Flourless Sponge Cake Recipe at
Preheat oven to 325 degrees F.

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

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

Fold dry ingredients into beaten whites with a rubber spatula. (If using vanilla extract, add it now). Scrape 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 cake for 40 to 50 minutes, or until 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 cake and invert onto a serving platter.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Passover Sweets
 Classic Confection: Sponge Cakes
Nutrition Facts per Serving
Yield:   12 servings
Calories: 113
Sodium: 153mg
% Cal. from Fat: 0%
Carbohydrates, Total: 24g
Protein: 4g
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