Walnut Orange Passover Sponge Cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

Separate eggs into yolks and whites. Place egg yolks in one bowl and egg whites in another large, clean bowl.

Beat egg whites with a pinch of salt until stiff peaks form using an electric mixer or whisk.

In a separate bowl, beat egg yolks with 12 tbsp of sugar, vanilla extract, orange extract, and orange zest until pale and thick, about 3–4 minutes.

In a small bowl, whisk together matzoh meal and potato starch.

Gently fold the matzoh meal mixture into the beaten egg yolks until just combined.

In a clean bowl, beat the remaining 6 tbsp of sugar into the stiff egg whites until glossy peaks form.

Carefully fold one-third of the sweetened egg whites into the yolk mixture to lighten it, then fold in the remaining egg whites in two batches, being careful not to deflate the batter.

Pour batter into the prepared pan and smooth the top.

Bake for 35–40 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.

Remove cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.