9 Egg Passover Sponge Cake
Servings: 6 servings
Print Recipe
Ingredients
- 9 eggs, separated
- 6 Tbsp water
- ¼ cup lemon juice
- 2 cups sugar
- ¾ cup unsifted Manischewitz® Cake Meal
- ¾ cup unsifted Manischewitz® Potato Starch
- 2½ tsp grated lemon rind
- ½ tsp salt, if desired
Instructions
- Beat egg yolks with water, lemon juice and sugar until light and fluffy (3 minutes at medium speed using an electric mixer).
- Gradually add cake meal, potato starch and lemon rind and continue beating for an additional 2 minutes at medium speed.
- Beat egg whites with salt until a very firm peak is formed, and fold beaten egg whites into batter gently but thoroughly.
- Pour into an ungreased 10 inch tube pan, and bake in oven at 350º F for 1 hour and 10 minutes, or until cake springs back when touched lightly with a finger.
- Invert pan and cool thoroughly before removing from pan.
Notes
Can be served with strawberries.