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    You are in: Home / Recipes / Passover Sponge Cake Recipe
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    Passover Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    baezus's Note:

    Based on the recipe from Susie Fishbein's 'Passover by Design'

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
    3. 3
      Gradually add the potato starch and cake meal. Set aside.
    4. 4
      Beat egg whites until stiff.
    5. 5
      Fold yolk mixture into whites.
    6. 6
      Add lemon zest. Beat for 2 minutes.
    7. 7
      Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
    8. 8
      Invert until completely cool. Run a knife arond the cake and remove from pan.

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    Ratings & Reviews:

    • on March 17, 2013

      Delicious,it all came together beautifully, and now that this came out great(as my test cake) i'm confident my family will love it on passover,thanks,joan

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Passover Sponge Cake

    Serving Size: 1 (83 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 231.8
     
    Calories from Fat 40
    17%
    Total Fat 4.5 g
    6%
    Saturated Fat 1.4 g
    6%
    Cholesterol 190.3 mg
    63%
    Sodium 68.7 mg
    2%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 0.5 g
    2%
    Sugars 35.7 g
    143%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    matzo cake meal

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