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Sponge Cake for Pesach (Gluten Free)

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This sponge cake requires just a few basic ingredients and simple steps, yet the result is a luscious and very versatile dessert classic.

Directions

Make the Cake

1.

Beat egg whites until foamy.

2.

Gradually add half a cup sugar and continue beating until stiff.

3.

In a separate bowl, beat yolks with rest of sugar, potato starch and lemon juice.

4.

Fold whites into yolks and pour into a greased tube pan.

5.

Bake for one hour at 350 degrees or in wonder baker over medium-low heat for one hour.

Credit

Photography and Styling by Sarah Braun