The Elegant Simplicity of One-Bowl Passover Sponge Cake

There’s a quiet magic in recipes that manage to distill pure joy into a few humble ingredients, especially during Passover. I remember my grandmother, a woman of immense grace and a formidable baker, pulling this very sponge cake from her oven. The air in her kitchen would fill with the sweet, delicate aroma, a promise of lightness and celebration. It wasn’t about elaborate techniques or a pantry overflowing with exotic items; it was about the art of transformation, turning simple components into something ethereal, all with the blissful convenience of a single bowl. This cake, in its unpretentious brilliance, has always felt like a warm hug on a festive table, a testament to the beauty found in simplicity.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes (plus at least 1 hour cooling time)
• Servings: 10-12
• Yield: 1 cake
• Dietary Type: Kosher for Passover (Parve)

Ingredients

This recipe celebrates the purity of Passover ingredients, requiring only a handful of staples to create a wonderfully light and airy cake.

• 9 large eggs, separated
• 1 ½ cups sugar
• 2 tablespoons lemon juice
• ½ cup cake crumbs (ensure they are Kosher for Passover)
• ¼ cup potato starch

Equipment Needed

• Large mixing bowl
• Electric mixer (stand or hand mixer)
• Sifter or fine-mesh sieve
• 10-inch tube pan (ungreased)
• Cooling rack

Instructions

Creating this magnificent sponge cake is a delightful dance of aeration and gentle folding, all within the confines of one generous mixing bowl. The key to its signature lightness lies in the careful whipping of egg whites and the delicate incorporation of the dry ingredients.

1. Begin by preparing your workspace and ingredients. Ensure your eggs are at room temperature; this will help them whip up to their full volume. Have your sugar, lemon juice, cake crumbs, and potato starch measured and ready.
2. In a large mixing bowl, place the egg whites. Using an electric mixer on low speed, beat the egg whites for about 1 minute. You’re looking for them to become loose and just begin to foam. This initial stage helps to break down the proteins in the whites, preparing them for maximum volume.
3. Increase the mixer speed to high. Gradually add the sugar, a little at a time, while continuing to beat. Continue this process for at least 5 minutes. The mixture should become stiff, glossy, and hold firm peaks. This is crucial for the cake’s structure and its signature height.
4. Now, add the egg yolks and the lemon juice to the bowl. Continue beating until the mixture is thoroughly blended and has a pale, creamy appearance. The lemon juice not only adds a subtle brightness but also helps to stabilize the meringue.
5. In a separate small bowl, combine the cake crumbs and the potato starch. Sift this mixture directly into the large mixing bowl with the egg and sugar base.
6. Using your mixer on a low speed, or by gently folding with a spatula, beat until the cake crumbs and potato starch are thoroughly blended into the batter. Be careful not to overmix at this stage; you want to retain as much of the air incorporated into the egg whites as possible. The batter should be smooth and uniform.
7. Carefully turn the batter into an ungreased 10-inch tube pan. Do not fill the pan more than two-thirds full. If you have extra batter, prepare an additional smaller pan for it. This prevents overflow during baking and ensures even cooking.
8. Place the filled pan into a preheated oven at 350 degrees F (175 degrees C). Bake for 1 hour and 10 minutes. The exact baking time can vary slightly depending on your oven, so keep an eye on it. The cake is done when it’s golden brown, springs back lightly when gently touched, and a wooden skewer or toothpick inserted into the center comes out clean.
9. Once baked, invert the tube pan immediately onto its legs or onto a bottle neck. This allows the cake to cool without collapsing, maintaining its airy structure. Let it cool for at least 1 hour.
10. Once completely cooled, carefully run a thin knife or spatula around the edges of the pan to loosen the cake. Invert it onto a serving plate.

Expert Tips & Tricks

To ensure your One-Bowl Passover Sponge Cake reaches its full potential, consider these professional insights:

• Room Temperature Eggs are Key: Cold eggs simply won’t achieve the same volume when whipped. Take your eggs out of the refrigerator at least 30 minutes to an hour before you plan to start baking.
• Cleanliness is Crucial for Meringue: Any trace of fat or yolk in the bowl or on your whisk attachments can prevent the egg whites from whipping properly. Give your bowl and beaters a quick wipe with a paper towel dampened with lemon juice or vinegar to ensure they are spotless.
• Folding Gently: When incorporating the dry ingredients, it’s tempting to mix vigorously to ensure no lumps remain. However, overmixing will deflate the precious air you’ve whipped into the egg whites. Use a light hand and a spatula, gently folding until just combined.
• Don’t Grease the Tube Pan: The batter needs to cling to the sides of the pan to climb high and achieve its characteristic dome. An ungreased pan is essential for this recipe.
• The Invert Method: This is non-negotiable for a good sponge cake. Inverting the cake immediately after baking prevents the delicate structure from compacting as it cools. It might seem counterintuitive, but it’s the secret to that lofty rise.

Serving & Storage Suggestions

This One-Bowl Passover Sponge Cake is a versatile dessert. It can be served simply dusted with powdered sugar (if permissible for your Passover observance), or dressed up with a fruit coulis, a dollop of dairy-free whipped topping, or fresh berries.

• Serving: For an elegant presentation, serve slices plain to appreciate its delicate crumb. For a more festive touch, accompany it with a bowl of fresh seasonal fruits like strawberries, raspberries, or segments of oranges. A light dusting of confectioners’ sugar (ensure it’s Kosher for Passover if applicable) also adds a lovely finish.
• Storage: This cake is best enjoyed within 2-3 days. Store any leftovers at room temperature, tightly covered with plastic wrap or in an airtight container. Avoid refrigerating if possible, as it can dry out the delicate sponge. If you must refrigerate, bring it back to room temperature before serving.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	195.4 kcal
Calories from Fat	4.3 g	6%
Saturated Fat	1.4 g	7%
Cholesterol	167.4 mg	55%
Sodium	66.4 mg	2%
Total Carbohydrate	33.9 g	11%
Dietary Fiber	0.2 g	1%
Sugars	30.3 g	121%
Protein	5.9 g	11%

Variations & Substitutions

While this recipe is a classic for a reason, a few minor adaptations can cater to different preferences or dietary needs, always keeping Passover observances in mind.

• Lemon Zest: For a more pronounced citrus flavor, add the zest of one lemon along with the lemon juice. Be sure to only zest the yellow part of the peel, avoiding the bitter white pith.
• Flavor Extracts: A touch of vanilla extract (ensure it’s Kosher for Passover) can be added to the yolk mixture for a classic flavor note.
• Alternative “Cake Crumbs”: In a pinch, if you don’t have dedicated Passover cake crumbs, you can finely process Kosher for Passover matzah. The texture will be slightly different, but it will still yield a delicious cake.

FAQs

Q: Why is it called a “one-bowl” cake?
A: This recipe is designed so that all the wet and dry ingredients can be mixed together in a single large mixing bowl, minimizing cleanup.

Q: Can I use a different size cake pan?
A: While the recipe specifies a 10-inch tube pan, you can use an ungreased 9×13 inch pan. However, the baking time will need to be adjusted; start checking for doneness around 45-50 minutes.

Q: What kind of “cake crumbs” should I use?
A: For Passover, ensure you use cake crumbs that are certified Kosher for Passover. These are typically made from Kosher for Passover cake or cookies.

Q: My cake didn’t rise very high. What might I have done wrong?
A: Insufficiently whipped egg whites or overmixing when folding in the dry ingredients are the most common culprits for a flat sponge cake. Ensure your egg whites are stiffly peaked and fold gently.

Q: Can this cake be made ahead of time?
A: Yes, the cake can be baked a day in advance and stored at room temperature, tightly covered.

Final Thoughts

This One-Bowl Passover Sponge Cake stands as a beautiful testament to the elegance of simplicity. It’s a recipe that invites you to slow down, to appreciate the fundamental beauty of ingredients, and to create something truly special for your Seder table or any festive gathering. I encourage you to try this recipe, to experience its light, airy texture and delicate flavor. Share it with loved ones, and perhaps, like me, create new cherished memories around its delightful presence. Serve it with a refreshing glass of Kosher wine or a fragrant herbal tea for a perfect end to your meal.