Today I got to the best part – cooking in the Pesachdike kitchen! I made 5 recipes of this cake, 3 in tube pans, one on a huge cookie sheet, and one as 3 9-inch rounds. As you already know, my mother is a cook and baker par excellence. She puts her heart and soul into the food that she makes and it shows! This is her famous, classic Pesach sponge cake. It is elegant served all on its own or you can turn it into a strawberry shortcake by layering with strawberry jam and strawberry whipped cream. 
INGREDIENTS:
8 eggs, separated
1 cup sugar
1/3 cup oil
1/3 cup orange juice
3/4 cup potato starch
DIRECTIONS:
Preheat oven to 350 degrees. Beat the yolks in a bowl with 1/2-cup sugar until pale yellow in color. Add the oil and orange juice.
Add potato starch. In a clean bowl with clean beaters, beat the egg whites until frothy. Slowly add the remaining 1/2-cup sugar, until the egg whites hold a definite shape, but are
not dry. Fold into the yolk mixture.
Pour into a 10” tube pan. Bake for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.
Turn the pan upside down to cool. Most tube pans have 3 “legs” to stand on. If yours doesn’t, turn the pan over and center the middle over a bottle that fits into the hole. Once cool, freeze the cake before removing from pan.
Laura
April 4, 2012 at 7:07 pm
Wow! You have posted a lot since yesterday! I like the idea of the strawberry shortcake. My grandmother a”h used to make this for Pesach (and she otherwise was not a baker), but I don’t have her recipe. Maybe I’ll just adopt your mom’s spongecake recipe 🙂
rivkye
April 4, 2012 at 8:01 pm
I was up till the wee hours trying to put the posts together. We cannot be in the kitchen and at the computer at one time. This sponge cake is versatile and definitely worth adopting!
Glutenfr33k
August 7, 2012 at 6:57 am
Ooh super excited about this. I’ve been pondering how to make a GF sponge cake. I will definitely be trying this out.
One question, why freeze it before removing from the pan?
rivkye
August 7, 2012 at 12:21 pm
Cakes made with potato starch have a tendency to collapse when taken out of the pan. Freezing it before removal is a great tip that increases the chances of your cake holding up. Good luck!
Michelle
April 2, 2023 at 4:48 pm
I’ve been asked to make this cake several times since I first made it a couple of years ago. We have Passover dinner with a good friend (I’m not Jewish) but I am gluten free so this cake is perfect!
Marilyn hook
April 10, 2023 at 5:29 pm
Do you need to use a two part tube pan. Been trying to make a good sponge for the last five years. My momma made the best. I bought a new one piece tube pan and the cake got stuck in the pan and I couldn’t get it out except in pieces. Awful experience and what a waste of eggs.
rivkye
April 11, 2023 at 8:40 pm
Yes I use a 2 piece tube pan. First I cut around the side and remove the rim. Then I remove the bottom piece which and that side usually ends up being the top of the cake.