Imagine a dessert so light, so fragrant, and so deliciously satisfying that it transforms your Passover meal from ordinary to extraordinary. This Vanilla Orange Sponge Cake is not just a recipe—it's a culinary experience that captures the essence of traditional Jewish baking with a modern, zesty twist. With its delicate texture, bright citrus notes, and impossibly airy crumb, this cake will have your family and friends begging for seconds before they've even finished their first slice.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 cup matzo cake meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with vegetable oil and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, crack the 4 large eggs. Using an electric mixer, beat the eggs on medium speed until they are light and frothy, about 2-3 minutes.
- Gradually add 1 cup of granulated sugar to the beaten eggs while continuing to mix. Beat until the mixture is thick and pale, approximately 4-5 minutes.
- Pour in 1 cup of fresh orange juice and add 1 tablespoon of orange zest. Mix on low speed until just combined, being careful not to overmix.
- In a separate bowl, combine 1 cup of matzo cake meal, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk together until well combined.
- Gradually fold the dry ingredients into the egg mixture using a spatula. Mix gently until no dry spots remain, but be careful not to deflate the batter.
- Slowly drizzle in 1/2 cup of vegetable oil while continuing to fold the mixture. Ensure the oil is fully incorporated into the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake is completely cool, you can dust it with powdered sugar or serve it with fresh fruit or whipped cream, if desired.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature before beating. This helps them achieve maximum volume and creates a lighter cake.
- Beat Eggs Thoroughly: Take your time when beating eggs and sugar. The mixture should be pale, thick, and form ribbons when you lift the mixer—this is crucial for the cake's signature fluffy texture.
- Gentle Folding Technique: When incorporating dry ingredients and oil, use a gentle folding motion to preserve the air bubbles. Overmixing can deflate your batter and result in a dense cake.
- Pan Preparation is Key: Properly greasing and lining your pan with parchment paper ensures easy cake removal and prevents sticking.
- Check for Doneness: A toothpick inserted in the center should come out clean. If it has moist crumbs, give the cake a few more minutes in the oven.
- Cooling is Crucial: Allow the cake to cool completely before serving to ensure the best texture and flavor development.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 95mg
