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Rebbetzin Devorah Leah Twerski’s Pesach Sponge Cake

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Yields 1 tube pan

Directions

Prepare Rebbetzin Devorah Leah Twerski’s Pesach Sponge Cake

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Beat egg whites and sugar until stiff.
3. In separate bowl, mix yolks with potato starch and lemon. Slowly fold the yolk mixture into the beaten egg whites.
4. Pour mixture into a tube pan and bake for approximately 40–50 minutes until light brown.

Credits

Styling and Photography by Hudi Greenberger