Passover Sponge Cake 2 Recipe

Free Recipe Passover Sponge Cake 2

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Passover Sponge Cake 2 Recipe

7 Eggs, separated
1 c Sugar
1/2 Lemon , juice of
1/2 c Potato starch
1/4 c Cake meal

Passover Sponge Cake 2 Preparation

Source: Second Helpings Please Beat egg yolks until light and fluffy. Add sugar and juice, and beat until blended. Combine dry ingredients and stir into batter. Beat egg whites until stiff and fold into batter. Bake in ungreased 10 tube pan at 300*F for 30 minutes, and 325*F for 15 minutes. Invert and cool. VARIATIONS: PASSOVER CARROT CAKE: Passover Sponge cake recipe, plus: 1 cup grated carrots and 1/2 cup chopped walnuts when folding in egg whites. PASSOVER MOCHA CAKE: Passover Sponge cake recipe, plus: 3 Tbsp. instant coffee with dry ingredients. Ice with Passover Mocha whipped cream. Refrigerate. PASSOVER CHOC. CHIP CAKE: Passover Sponge cake recipe, plus: 2 oz. grated bittersweet chocolate when folding in egg whites. PASSOVER STRAWBERRY SHORTCAKE: Passover Sponge cake recipe, plus: -split baked cake in half; fill with sweetened whipped cream and sliced strawberries. Top with sweetened whipped cream and whole berries. PASSOVER DATE NUT CAKE: Passover Sponge cake recipe, plus 2 cups dates, cut fine, 1/2 cup chopped nuts and 1 tsp. cinnamon to batter. Posted to JEWISH-FOOD digest V97 #063 by [email protected] (Al) on Feb 25, 1997.

Cooking Temperature:

Recipe Serves: 1

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