Flourless Sponge Cake

Flourless Sponge Cake

4 Reviews
From: EatingWell Magazine, April 1998

A perfect ending to a Passover seder.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup vanilla sugar, (see Tips) or 1 cup sugar plus 2 teaspoons vanilla extract
  • ¾ cup matzo cake meal
  • 1 tablespoon freshly grated lemon zest
  • 12 large egg whites, at room temperature (see Tips)
  • ½ teaspoon salt
  • 1 teaspoon lemon juice


  • Active

  • Ready In

  1. Preheat oven to 325°F.
  2. Whisk ¼ cup vanilla sugar (or sugar), matzo cake meal and lemon zest in a medium bowl.
  3. Beat egg whites, salt and lemon juice in a large bowl with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining ¾ cup vanilla sugar (or sugar) 1 tablespoon at a time, beating until glossy and stiff peaks form.
  4. Fold dry ingredients into beaten whites with a rubber spatula. (If using vanilla extract, add it now.) Scrape batter into an ungreased 10-inch angel food cake pan. Run a spatula in a circle through batter to release air bubbles; smooth the top.
  5. Bake cake for 40 to 50 minutes, or until top springs back when touched lightly and a skewer inserted in the center comes out clean. (The top of the cake will be cracked.) Invert the cake to cool completely. (If the pan has no "legs," invert it over the neck of a glass bottle.)
  6. With a knife, loosen edges of cake and invert onto a serving platter.
  • Tips: To make vanilla sugar, split 1 vanilla bean lengthwise with the tip of a sharp knife. Cut into 2-inch pieces and grind in a blender with 1 cup sugar. Pass sugar through a fine sieve. (The sugar will keep indefinitely in a tightly covered container at room temperature.)
  • To warm egg whites to room temperature, place them in a bowl over hot water. Whisk for a few minutes until they feel slightly warm to the touch.
  • Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

Nutrition information

  • Per serving: 112 calories; 0 g fat(0 g sat); 0 g fiber; 23 g carbohydrates; 4 g protein; 1 mcg folate; 0 mg cholesterol; 17 g sugars; 0 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 152 mg sodium; 56 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 other carbohydrate

Reviews 4

September 28, 2012
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By: EatingWell User
Don't get my hopes up with the word flour less This is boy flourless
April 12, 2012
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By: EatingWell User
To the other comment: There are gluten-free matzos. You can make them into matzo meals...
March 29, 2012
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By: EatingWell User
just FYI it's considered FLOURLESS, because it has NO leavening, which is the item we don't eat during the passover week. not because it lacks FLOUR. it's meant to be kosher for passover not gluten -free.
October 29, 2009
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By: EatingWell User
OK, same comment as the "flourless" chocolate torte - matzo contains FLOUR... So...this is considered "flourless" because I don't have to break out my bag of Gold Medal???Gluten-free eaters BEWARE!
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