Passover Sponge Cake

“Based on the recipe from Susie Fishbein's 'Passover by Design'”
READY IN:
1hr 25mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
  3. Gradually add the potato starch and cake meal. Set aside.
  4. Beat egg whites until stiff.
  5. Fold yolk mixture into whites.
  6. Add lemon zest. Beat for 2 minutes.
  7. Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
  8. Invert until completely cool. Run a knife arond the cake and remove from pan.

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