The simple to the more decadent.
Sponge cake is perhaps the most well-known and traditional dessert served on Passover and it has come a long way since our grandmothers and great-grandmothers made it years ago. First, we no longer make it with 12 eggs (that is seriously a health hazard and should be eliminated from your recipe boxes) and second, they are now infused with more flavor including citrus zests, cocoa, vanilla extract, and even coffee and cinnamon. GKC has had a lot of fun taking the traditional sponge cake recipe and elevating it to something extra special for Passover. And of course with the overwhelming number of fantastic products available for Passover today, you can skip the homemade sponge cake and buy one, and use the same recipes below just omit the homemade cake part.
All these recipes work well with store bought cakes and mixes. We tried the Osem cakes, available in chocolate chip, marble, pound cake, chocolate and coconut, chocolate chocolate chip, and walnut flavor. I loved the chocolate chocolate chip (admittedly, I whirled up some frozen strawberries and drizzled them over the top with pareve whipped cream) and the walnut flavors most. Each is moist and tasty. The added elegance of using it in tiramisu or strawberry shortcake or in a parfait (just layer it with berries, pareve whipped cream and some crumbled cookies) makes it an extraordinary dessert that is easy to prepare. Happy Passover.