Please enter the email you’re using for this account.
This sponge cake requires just a few basic ingredients and simple steps, yet the result is a luscious and very versatile dessert classic.
9 eggs, separated
1 cup sugar, divided
3/4 cup Gefen Potato Starch
juice of 1/2 lemon (or 1 and 1/2 tablespoons Gefen Lemon Juice)
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 greased 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
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation