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Potato Flour Sponge Cake Passover

Goulash.Chefs's picture
Ingredients
  Egg yolks 7
  Eggs 2
  Powdered sugar 1 3⁄4 Cup (28 tbs)
  Lemon juice 2 Teaspoon
  Lemon rind 1 Teaspoon
  Egg whites 7
  Potato flour 7⁄8 Cup (14 tbs), sifted
  Salt 1⁄8 Teaspoon
Directions

GETTING READY
1 Preheat the oven to 350° F.

MAKING
2 In a bowl, beat the egg yolks and eggs.
3 Gradually add in the sugar, beating until thick and light in color.
4 Stir in the lemon juice and rind.
5 In another bowl, beat the egg whites until stiff but not dry.
6 Gently pile onto the sugar mixture.
7 Sift the potato flour and salt over it
8 Lightly fold in.
9 Transfer into a 10-inch tube pan.
10 Bake for 45 minutes, or until lightly browned and the sides shrink from the pan.
11 Carefully invert on to a plate and allow to cool.

SERVING
12 Serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Ingredient: 
Potato
Preparation Time: 
5 Minutes
Cook Time: 
65 Minutes
Ready In: 
70 Minutes
Servings: 
6

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4.17857
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 342 Calories from Fat 58

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 2.2 g11.1%

Trans Fat 0 g

Cholesterol 286.4 mg95.5%

Sodium 143.7 mg6%

Total Carbohydrates 61 g20.3%

Dietary Fiber 1.7 g7%

Sugars 36.8 g

Protein 11 g21%

Vitamin A 6.7% Vitamin C 4.8%

Calcium 5.3% Iron 6.7%

*Based on a 2000 Calorie diet

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Potato Flour Sponge Cake Passover Recipe