Passover Sunshine Cake

Passover Sunshine Cake 150px Author: Canadian Living Credits: Passover Sunshine Cake 150px

Sunshine cake, really angel food cake made with whole eggs, is relatively obscure despite being around for more than a century. However, with its light moist texture, golden colour and citrus flavour, it makes an ideal Passover dessert using kosher-for-Passover ingredients, as well as one for Easter (see Variation, this page) and certainly deserves more celebrity.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2006


  • 9 eggs separated
  • 1 1/2 cup granulated sugar
  • 3/4 cups matzo cake meal
  • 1/4 cup potato flour
  • 3 tablespoons grated orange rind
  • 1/4 cup orange juice
  • 1 tablespoon vanillin sugar
  • 1/2 teaspoon salt
  • 2 cups halved strawberries
  • 1 1/2 cup raspberry
  • 1/2 cup slivered peeled mango
Citrus Curd:
  • 2 eggs
  • 1 cup granulated sugar
  • 3 tablespoons grated orange rind
  • 1/2 cup orange juice
  • 1/2 cup lemon juice
  • 1 tablespoon potato flour
  • 1/4 cup pareve margarine


In large bowl, beat together egg yolks, half of the sugar, the matzo cake meal, potato flour, orange rind and juice and vanillin sugar until blended. Set aside.

In separate large bowl and with clean beaters, beat egg whites with salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form.

With spatula, gently fold one-third of the egg whites into yolk mixture; fold in remaining whites just until no streaks remain. Scrape into ungreased (not nonstick) 10-inch (4 L) tube pan; smooth top. Bake in centre of 350°F (180°C) oven until top springs back when lightly touched, about 50 minutes.

Turn pan upside down and let cake hang on legs attached to pan or on inverted funnel, or bottle, until cooled, about 3 hours. Run long palate knife around centre and side of pan, pressing blade against pan and reaching to bottom to loosen cake. Unmould onto cake plate. (Make-ahead: Cover with plastic wrap; store for up to 24 hours.)

Citrus Curd: In saucepan, whisk eggs, sugar, orange rind, orange and lemon juices and potato flour. Bring to boil over medium-high heat and boil, stirring, for 1 minute. Remove from heat; whisk in margarine. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.) Spread 1/3 cup (75 mL) over top of cake; top with strawberries, raspberries and mango. Serve with remaining curd.

Nutritional facts <b>Per serving:</b> about

  • Sodium 207 mg
  • Protein 7 g
  • Calories 345.0
  • Total fat 9 g
  • Cholesterol 171 mg
  • Saturated fat 2 g
  • Total carbohydrate 61 g


  • Iron 14.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 57.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Passover Sunshine Cake