Banana Passover Sponge Cake

110 minutes Prep: 20 minutes Cook: 60 minutes

513 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

7	large	eggs
1	cup	sugar
3/4	cup	cake meal
1/2	teaspoon	salt
1/4	cup	potato starch
1	cup	walnuts	chopped
1	cup	bananas	mashed
1/2	teaspoon	vanilla extract

Directions

Beat yolks with sugar until creamy.

Add the mashed bananas, beat well.

Whip egg whites until stiff (in different bowl).

Add cake meal, potato starch and salt to yolk mixture.

Fold in egg whites into this mixture.

Add flavoring fold in gently.

Bake at 325 degrees F.for an hour --more or less--.

Use an angle food cake pan.

Cool upside down for about 30 minutes or until cooled.

Cut in half with knife.

Ice with real whipped cream or cool whip.

Top with bananas and a few walnuts.

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Nutrition Facts

Serving Size 170g

Amount per Serving

Calories 513 48% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 370mg	123%
Sodium 418mg	17%
Total Carbohydrate 54.0g	18%
Dietary Fiber 2.0g	9%
Sugars 51.0g
Protein 19.0g	37%

Vitamin A	9%		Vitamin C	1%
Calcium	7%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Leek Potato Soup

Soup remained lumpy after pureeing. I think it would be better to cook the leeks/onions with the potatoes in addition to the sauteeing. I added fresh dillbecause I thought it needed jazzing up. Would probably preferred straight chicken stock rather than 50-50 mixture with water.