Search
by Ingredient

Banana Passover Sponge Cake

StarStarStarHalf starEmpty star

Submitted by simbol

Banana Passover Sponge Cake recipe

YIELD

16 servings

PREP

20 min

COOK

60 min

READY

110 min

Ingredients

7 7
LARGE LARGE EGGS
1 237
CUP ML SUGAR
¾ 177
CUP ML CAKE MEAL *
½ 2.5
TEASPOON ML SALT
¼ 59
CUP ML POTATO STARCH *
1 237
CUP ML WALNUTS
chopped
1 237
CUP ML BANANAS
mashed
½ 2.5
TEASPOON ML 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℉ (160℃).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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 140 44% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 105mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 2%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe