Lemon Poppy Seed Passover Sponge Cake from Healthy Jewish Cooking by Steven Raichlen
This tangy sponge cake is one of my favorite Passover desserts. At first glance, lemon and poppy seed couldn’t seem like less likely flavoring companions, the former high-pitched and bracingly...
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Ingredients
- 10 egg whites
- 1 teaspoon cream of tartar
- 1½ cups sugar
- 5 egg yolks
- 3 tablespoons potato starch
- 1 cup matzo meal cake flour
- Grated zest of 2 lemons (about 1 tablespoon)
- ½ cup poppy seeds
- ½ cup fresh lemon juice
- 1 cup confectioners’ sugar or lemon glaze
- ⅛ teaspoon salt
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