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)
Recipe By Nitra Ladies Auxiliary
- Cook & Prep: 1 h 15 m
- Serving: 16
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Contains:
Ingredients (4)
Main ingredients
Start Cooking
Make the Cake
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Beat egg whites until foamy.
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Gradually add half a cup sugar and continue beating until stiff.
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In a separate bowl, beat yolks with rest of sugar, potato starch and lemon juice.
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Fold whites into yolks and pour into a tube pan.
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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
