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Banana Sponge Coffee Cake Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Mashed banana||1⁄2 Cup (8 tbs) (1 Large Banana)|
|Matzo meal||1⁄3 Cup (5.33 tbs)|
|Potato starch||1⁄3 Cup (5.33 tbs) (Potato Flour)|
|White sesame seed||1 Tablespoon, toasted|
|Raspberry jam||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2001 Calories from Fat 564
% Daily Value*
Total Fat 63 g96.5%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 2379.4 mg793.1%
Sodium 472.2 mg19.7%
Total Carbohydrates 302 g100.7%
Dietary Fiber 7.1 g28.3%
Sugars 171.6 g
Protein 62 g124.9%
Vitamin A 55.2% Vitamin C
Calcium 27.6% Iron 44.2%
*Based on a 2000 Calorie diet
Set aside 2 tablespoons sugar.
Gradually add the remaining sugar to the egg yolks and continue beating about 5 minutes or till thick and lemon colored.
Beat in banana.
Stir in the matzo meal and potato starch.
Wash the beaters thoroughly.
In a large mixer bowl combine egg whites and reserved 2 tablespoons sugar; beat on high speed of an electric mixer till stiff peaks form (tips stand straight).
Fold some of the beaten egg white mixture into the matzo mixture to lighten.
Fold the matzo-egg white mixture into remaining beaten egg white mixture.
Turn the batter into an ungreased 9-inch springform pan.
Sprinkle sesame seed around the edge of the batter.
Bake in a 350Â° oven about 40 minutes or till done.
Invert the pan on a rack to cool.
When cake is cool, remove from pan.
Split cooled cake in half horizontally.
Spread jam over bottom portion; top with remaining cake half.