Banana Passover Sponge Cake
Banana Passover Sponge Cake recipe
Yield
16 servingsPrep
20 minCook
60 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
cake meal
|
* |
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
potato starch
|
* |
| 1 | cup |
walnuts
chopped |
|
| 1 | cup |
bananas
mashed |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
cake meal
|
* |
| 2.5 | ml |
salt
|
|
| 59 | ml |
potato starch
|
* |
| 237 | ml |
walnuts
chopped |
|
| 237 | ml |
bananas
mashed |
|
| 2.5 | 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.
