Pesach Sponge Cake

Course : Cakes
Serves: 12
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10 large eggs -- room temperature
1/3 cup potato starch
1/3 cup matzah cake meal
1 cup sugar
2 large lemons juice and grated peel

Preparation / Directions:

Separate the eggs about 1 hour prior to beginning. Preheat oven to 350 degrees. Sift the potato starch and cake meal. Beat egg whites until frothy. Add the sugar, one tbsp at a time, beating the whites on high. Beat the yolks with the lemon juice and peel until thickened. Fold the yolk mixture into the whites. Pour the batter into an ungreased 10 inch angel food pan with a removable bottom. Bake in the middle of the preheated oven for 45-60 minutes (top begins to crack a little). Remove from the oven and invert pan over the neck of a bottle. Cool and remove from the pan.


Nutritional Information:

132 Calories (kcal); 4g Total Fat; (24% calories from fat); 5g Protein; 21g Carbohydrate; 156mg Cholesterol; 46mg Sodium

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