Banana Passover Sponge Cake


  • 7 eggs
  • 1 cup sugar
  • 3/4 cup cake meal
  • 1/2 teaspoon salt
  • 1/4 cup potato starch
  • 1 cup chopped walnuts
  • 1 cup mashed bananas (2 ripe)
  • 1/2 teaspoon vanilla extract


  1. Beat yolks with sugar until creamy. Add the mashed bananas, beat well.
  2. Whip egg whites until stiff (in different bowl). Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Add flavoring; fold in gently.
  3. Bake at 325 degrees F for an hour, more or less. Use an angel food cake pan.
  4. Cool upside down for about 30 minutes or until cooled.
  5. Cut in half with knife. Ice with real whipped cream or Cool Whip. Top with bananas and a few walnuts.

Yield: 8 servings

Shared with by rosskat from New York.