PASSOVER SPONGE CAKE
Make and share this Passover Sponge Cake recipe from Food.com.
Provided by baezus
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
- Gradually add the potato starch and cake meal. Set aside.
- Beat egg whites until stiff.
- Fold yolk mixture into whites.
- Add lemon zest. Beat for 2 minutes.
- Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
- Invert until completely cool. Run a knife arond the cake and remove from pan.
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kaleb
[email protected]This cake is a bit too sweet for my taste, but it's still a good recipe. I might try reducing the amount of sugar next time.
Julio cesar Ortiz
[email protected]I was disappointed with this recipe. The cake was dry and crumbly, and the flavor was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Faizan Mamu
[email protected]I've made this cake several times now and it's always a hit. It's the perfect dessert for Passover, or any other occasion.
Nasim Patwary
[email protected]This cake was easy to make and turned out great! I used a bundt pan and it cooked evenly. The flavor was perfect, not too sweet and not too bland.
Keamohetswe Tebele
[email protected]I was a bit skeptical about making a sponge cake for Passover, but this recipe proved me wrong. The cake turned out moist and flavorful, with a tender crumb. My family loved it!
Angel Deisgnz Digital Media
[email protected]This Passover sponge cake was a delightful treat! The texture was light and fluffy, and the flavor was perfectly sweet and tangy. I especially appreciated the fact that it was gluten-free, as I have a gluten intolerance. I will definitely be making t