PASSOVER SPONGE CAKE
8 large eggs,* room temperature
1 1/2 cups sugar
1/4 tsp salt
juice and rind of 1 lemon or 2 tbsp lemon juice
1/2 cup matzo cake flour
1/2 cup potato starch
Place oven rack in lowest position in oven. Preheat oven to 325 degrees F.
Beat eggs and salt in large mixing bowl until eggs are light in color and fill the bowl, about 10 minutes.
Gradually add sugar and continue to beat until light in color and ribbons form when beater is lifted from batter.
Add lemon juice and rind. Mix well.
Sift cake flour and potato starch and gently fold into egg mixture. Pour into ungreased 10 inch tube pan with removeable bottom.
Bake 1 hour and 10 minutes. Cool cake by hanging upside down over a bottle until completely cool. Remove from pan and store at room temperature
*do not use eggs any bigger than large.
Contact me if you want other recipes
8 large eggs,* room temperature
1 1/2 cups sugar
1/4 tsp salt
juice and rind of 1 lemon or 2 tbsp lemon juice
1/2 cup matzo cake flour
1/2 cup potato starch
Place oven rack in lowest position in oven. Preheat oven to 325 degrees F.
Beat eggs and salt in large mixing bowl until eggs are light in color and fill the bowl, about 10 minutes.
Gradually add sugar and continue to beat until light in color and ribbons form when beater is lifted from batter.
Add lemon juice and rind. Mix well.
Sift cake flour and potato starch and gently fold into egg mixture. Pour into ungreased 10 inch tube pan with removeable bottom.
Bake 1 hour and 10 minutes. Cool cake by hanging upside down over a bottle until completely cool. Remove from pan and store at room temperature
*do not use eggs any bigger than large.
Contact me if you want other recipes
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