Passover Citrus Sponge Cake

Let's Cook

1. Step 1.

   Whisk together thoroughly in a medium bowl: ⅔ cup (80g) matzo meal; ⅓ cup (55g) potato starch; ¼ teaspoon salt

2. Step 2.

   Beat in a large bowl or in a stand mixer with the whisk attachment, on high speed until thick and pale yellow, about 2 minutes: 9 large egg yolks; 1 cup (200g) sugar

3. Step 3.

   Beat in: Finely grated zest of ½ orange; Finely grated zest of 1 lemon; ¼ cup (60g) strained orange juice; 1 tablespoon (15g) strained lemon juice

4. Step 4.

   Gradually add the matzo mixture to the egg yolk mixture, beating on low speed just until smooth. Using clean beaters, beat in a large bowl on medium speed until soft peaks form: 9 large egg whites; ½ teaspoon cream of tartar

5. Step 5.

   Gradually add, beating on high speed: ½ cup (100g) sugar

6. Step 6.

   Beat until the peaks are stiff but not dry. Use a silicone spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Spoon the batter gently into the tube pan and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted into the center comes out clean, 40 to 45 minutes.

7. Step 7.

   Cool and remove from the pan as for Angel Food Cake.