Spiced Orange Sponge Cake
Makes 8 servings 
  • 1 small orange
  • 5 large eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ¾ cup plus 1 tablespoon matzo flour
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cardamom
  • ½ cup orange marmalade
  • ½ cup orange-blossom honey
  • Garnish: fresh strawberries
  1. Preheat oven to 300°. Spray a 9-inch cake pan with nonstick baking spray with flour; set aside.
  2. Grate zest from orange. Squeeze juice through a fine-mesh sieve into a small bowl. Set zest and juice aside.
  3. Place egg yolks in a large bowl. Using an electric mixer at high speed, beat yolks until light and fluffy, approximately 5 minutes. Gradually add sugar, beating until thick, approximately 5 minutes more. Add orange zest, orange juice, and vanilla extract, beating to combine. Set aside.
  4. Place egg whites in a separate large bowl. Using an electric mixer at medium-high speed, beat until stiff, glossy peaks form. Gently fold egg whites into egg-yolk mixture. Set aside.
  5. In a small bowl, whisk together flour, coriander, and cardamom. Gently fold flour mixture into egg mixture. Pour batter into prepared pan.
  6. Bake until a wooden pick inserted near the center comes out clean, approximately 40 minutes. Cool for 10 minutes. Transfer to a wire rack to cool completely.
  7. In a small saucepan over medium heat, combine marmalade and honey, cooking until mixture is warm. Drizzle sauce over cake.
  8. Garnish with strawberries, if desired.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/spiced-orange-sponge-cake-recipe/