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Passover Sponge Cake With Apples

Updated February 23, 2016

Cookbook

1,000 Jewish Recipes

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

This is a traditional light Passover sponge cake with a surprise-ripples of cinnamon-sprinkled apple slices running through the cake. My mother taught me how to make it fairly recently, when she came from Jerusalem to celebrate Passover at my house.

Makes8 to 10 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationkosher, lactose-free, low calorie, low-fat, peanut free, tree nut free

Equipmentelectric mixer

Mealtea

Moodfestive

Taste and Texturefruity, light, spiced, sweet

Type of Dishsponge cake

Ingredients

  • ½ cup matzo cake meal
  • ¼ cup potato starch
  • 6 large eggs, separated
  • ¾ cup sugar
  • 1 teaspoon strained fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • 2 Golden Delicious apples (10 to 11 ounces), peeled, cored, and cut into 1/8-inch slices
  • 2 teaspoons ground cinnamon mixed with 1 tablespoon sugar

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