I wish I had the cover and first pages of this old cookbook so I knew exactly how old it is. It’s put together by the Temple Beth El Sisterhood of South Bend, IN and predates a later one of the mid 1970’s. Full of wonderful old-school recipes along with ads from local stores, it’s a real treasure!
Passover Banana Cake
Ingredients
- 7 eggs, separated
- 1 cup sugar
- 1/4 tsp salt
- 1 cup mashed ripe bananas
- 3/4 cup matzo cake flour
- 1/4 cup potato flour
- 1 cup chopped walnuts
Instructions
- Preheat oven to 325° F.
- Beat egg yolks with sugar until light and creamy.
- Combine salt, mashed bananas, cake flour and potato flour. Add to beaten egg yolk mixture.
- Beat egg whites until stiff and fold into batter.
- Fold in chopped nuts and pour mixture into an angel cake pan or spring form.
- Bake 40-45 minutes.
- Frost as desired.
Notes
Eggs are easier to separate when cold. Once separated, let whites and yolks sit out until they reach room temperature as at that point the whites whip better and become more voluminous.
Would you have Passover sponge cake recipe for diabetics.
Thanks for asking, but we do not have one. While we have not tested PureCane Zero Calorie Sugar Substitute in this recipe we have used it for other cakes and cookies with good results. It is not marked Kosher for Passover though. If you try it, let us know.