Passover Sponge Cake
Based on the recipe from Susie Fishbein's 'Passover by Design'
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INGREDIENTS
Nutrition- 2teaspoons lemon zest
- 1⁄4cup lemon juice
- 9
- 1 3⁄4cups sugar
- 1⁄4cup club soda
- 1⁄2cup potato starch
- 1⁄2cup matzo cake meal
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DIRECTIONS
- Preheat oven to 350 degrees.
- Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
- Gradually add the potato starch and cake meal. Set aside.
- Beat egg whites until stiff.
- Fold yolk mixture into whites.
- Add lemon zest. Beat for 2 minutes.
- Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
- Invert until completely cool. Run a knife arond the cake and remove from pan.
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