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Potato Flour Sponge Cake Passover Recipe
|Powdered sugar||1 3⁄4 Cup (28 tbs)|
|Lemon juice||2 Teaspoon|
|Lemon rind||1 Teaspoon|
|Potato flour||7⁄8 Cup (14 tbs), sifted|
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 mg
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
1 Preheat the oven to 350° F.
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.
12 Serve as desired.