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Passover Sponge Cake with Whipped Topping and Berries

This light and airy cake uses matzo cake meal and potato starch instead of flour. This masterpiece is piled high with nondairy topping and berries but swap with any fruit on hand.

Serves 10
Ready in 90 mins
Prep time 30 mins
Cooking time 60 mins
311 calories per serving


> 1 lemon
> 2/3 cup matzo cake meal
> 1/3 cup potato starch
> 1/4 tsp kosher salt
> 9 large eggs, separated
> 1 1/4 cups sugar, divided
> 1 (6 oz) pkg raspberries
> 1 (6 oz) pkg blackberries
> 1 (6 oz) pkg blueberries
> 1 (8 oz) container nondairy whipped topping, thawed


Preheat oven to 325°F. Zest and juice the lemon into a small bowl. In a medium bowl, whisk together matzo cake meal, potato starch, and salt. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and ¾ cup sugar 4 min., until pale yellow and fluffy.
Beginning with the dry ingredients, alternate adding dry ingredients and lemon juice mixture to yolk mixture, mixing until just incorporated. Scrape mixture into a large bowl. Wash and dry mixer bowl and whisk attachment.
To clean and dry mixer bowl, add egg whites and ¼ cup sugar. Beat on medium speed 5 min., until soft peaks form. Gently fold egg whites into the matzo meal mixture until batter is thoroughly incorporated.
Gently pour cake batter into a nonstick 10-inch tube pan. Bake 1 hour, until golden. Remove from oven and invert pan onto a wire rack. Allow to cool upside-down 1 hour. Run a knife around the edge to release the cake.
While cake is baking, assemble berry topping: In a large bowl, combine the raspberries, blackberries, and blueberries with remaining ¼ cup sugar. Refrigerate until needed. Serve cake with whipped topping and berries.

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