Sponge Cake for Pesach (Gluten Free)

 

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• Cooking and Prep: 1 h 15 m
• Serves: 16
• Contains:

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

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Ingredients (4)

Main ingredients

• 9 eggs, seperated 

• 1 cup sugar, divided

• 3/4 cup Gefen Potato Starch

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  Gefen Potato Starch

• juice of 1/2 lemon

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Start Cooking

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 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