This sponge cake requires just a few basic ingredients and simple steps, yet the result is a luscious and very versatile dessert classic.
Sponge Cake for Pesach (Gluten Free)
- Cook & Prep: 1 h 15 m
- Serving: 16
Make the Cake
Beat egg whites until foamy.
Gradually add half a cup sugar and continue beating until stiff.
In a separate bowl, beat yolks with rest of sugar, potato starch and lemon juice.
Fold whites into yolks and pour into a tube pan.
Bake for one hour at 350 degrees or in wonder baker over medium-low heat for one hour.
Photography and Styling by Sarah Braun