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Passover Sponge Cake

Course Dessert
Cuisine American
Keyword amaretto cake, passover cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Author Adopted from "Inside the Jewish Bakery"


  • 1 3/4 Cups Sugar (340 g/12 oz)
  • 1/2 tsp Salt
  • 10 Large Eggs, beaten (510 g/ 18 oz)
  • 1 1/3 Cup Cake Matzo Meal (170 g/ 6 oz)
  • 1 Cup Potato Starch (170 g/ 6 oz)
  • 5 Large Egg Whites (170 g/ 6 oz)
  • 1/4 Cup Sugar (50 g/ 2 oz)
  • 1 tsp Almond extract
  • 1/2 Cup Toasted Almond Flakes (50 g / 2 oz)

Chocolate Ganache

  • 2 Cup Chocolate Chips (900 g/ 16 oz)
  • 1.5 Cups Heavy cream
  • 1/2 Cup Light brown Sugar (100 g/ 3.75 oz)

Simple Syrup

  • 1 1/2 Cups Sugar (300 g/ 10.5 oz)
  • 1 1/2 Cups Water
  • 1/3 Cup Amarreto
  • 1/2 tsp Almond extract Optional


  1. Preheat oven to 350F. Grease and flour with parchment paper 3x8" (or 2x9" pans), set aside.

  2. Sift potato starch and matzo cake meal and set aside.

  3. Set a metal bowl over boiling water and place the eggs, salt, and sugar whisking by hand. When the temperature reaches 130F/55c remove bowl from the heat and keep whisking using a standing mixer until you have a think and light custard.

  4. Gently fold in the matzo meal and potato starch 1/2 cup at a time. Fold just enough to blend making sure to maintain as much air as possible.

  5. Whisk the egg whites and remaining sugar into a stiff meringue and fold into the batter until no strikes are left.

  6. Divide the batter into the pans and bake until the cake is light brown and springs back at the center when pressed with a finger. About 20 minutes.

  7. Allow the cake to cool before assembling

To make the Ganache

  1. Place heavy cream and brown sugar in a pan over the stove.

  2. Place chocolate chip in a large bowl.

  3. Over a medium heat while stirring, allow the heavy cream and sugar to combine and remove from heat when starts to simmer.

  4. Pour the warm liquid over the chocolate chip and cover with a lid or a plastic wrap for a few minutes.

  5. Remove the lid and slowly whisk the mixture from the center to the sides until you get a smooth frosting.

To make the simple Syrup

  1. Place ingredients in a pan over a stovetop.

  2. Over a medium heat, while occasional stirring allow mixture to boil. Remove from the stove.

To assemble the cake

  1. On a cake board or a serving dish, place the first layer of cake.

  2. Using a pastry brush, brush the cake with 1/3 of the simple syrup.

  3. Spread about 1/4 cup of chocolate frosting and repeat with the remaining layers.

  4. Cover the cake completely with the remaining of the frosting and decorate with the toasted almonds.