Passover Sponge Cake

Back To "Holiday Recipes"

Passover Sponge Cake
Source- Joann Spotten, Food Allergy Kitchen

7 eggs, separated
1 whole egg
1 cup potato starch, sifted twice
Juice of 1/2 lemon
1 1/2 cups sugar

Separate eggs. Add the whole egg to yolks, then beat whites until stiff gradually adding sugar. Set aside. In separate bowl, beat yolks. Add lemon juice. Gently fold yolks into whites. Gradually fold potato starch into batter. Pour into ungreased tube pan and bake at 350 for 1 hour and 10 minutes. Invert cake to cool.

Miss Roben's DBA AllergyGrocer are trademarks of Miss Roben's, Inc. Brand names of other products are under the trademark rights and copyrights of the respective manufacturers. All other content of this website is under copyright of Miss Roben's Inc.

1-800-891-0083 Report a website problem!

Enter content here