Passover favorites with all the taste but less fat and calories
Matzo-Lemon Sponge Cake
For a smaller cake (with 6 servings) you can cut the recipe in half and line the bottom of a loaf pan with parchment paper to make a pound cake-shaped cake.
8 egg whites
4 egg yolks
1/2 cup lemonade
1 1/2 cups sugar
pinch of salt
grated rind and juice of 1 lemon
1 cup sifted matzo cake meal (in a pinch, grind regular matzo meal for a minute in a food processor, then sift and measure 1 cup)
- Preheat oven to 350-degrees. Line just the bottom of 10-inch springform pan with parchment or waxed paper (or line the bottom of 2 loaf pans). Beat egg whites until stiff; set aside.
- Beat egg yolks and lemonade until light. Add sugar and beat for a minute. Add a pinch of salt, the lemon juice and rind, and the matzo cake meal, and beat on low until nicely blended. On low speed, gently beat in the egg whites (or fold in with a spatula)
- Once well mixed, pour into prepared pan(s) and bake until golden (about 45 minutes for the springform pan or around 20 minutes for loaf pans).
- Invert pan until cake is cool. Use knife to cut around edges and remove cake from pan. Cut with serrated knife into layers if desired. Serve with strawberries between the layers if desired.
Makes 12 servings
Serve these hot with applesauce, fat free or light sour cream and chopped green onions if desired. The original recipe called for 3 eggs and 1/2 cup peanut oil, and I used 1 egg, 6 tablespoons egg substitute, and 2 to 3 teaspoons canola oil. I also decreased the salt from 1 1/2 teaspoons to 1 (but you can cut it down further or leave it out if you are cooking for someone on a low sodium diet. These were delicious and real easy to make!