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Passover Sponge Cake
7 egg yolks
1 1/4 cups granulated sugar
1 teaspoon grated lemon rind
3 tablespoon lemon juice
1 cup potato starch
7 egg whites
Fresh strawberries and blueberries
Combine eggs and egg yolks; beat at high speed of electric mixer until well blended.
Gradually add sugar, 1 tablespoon at a time, beating at medium speed.
Add lemon rind and lemon juice, and beat well.
Fold in potato starch.
Beat egg whites (at room temperature) at high speed until stiff peaks form; fold into batter.
Pour batter into an ungreased 10-inch tube pan with removable bottom.
Bake at 350 degrees F for 45 minutes. Invert pan; let cool 1 hour.
Loosen cake from sides of pan, using a narrow metal spatula; remove from pan.
Serve with fresh berries.
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