Passover Lemon Sponge Cake
- Number of Servings: 16
Ingredients
9 brown eggs1.5 c sugar1.5 tsp grated lemon rind1.5 tbsp lemon juice.75 c potato starch
Separate 8 of the eggs. Beat 8 egg yolks and one whole egg until very frothy. Gradually add sugar, lemon juice, and rind, beating constantly.
Slowly fold in potato flour.
Beat egg whites until stiff. Fold gently into the egg yolk mixture.
Place in ungreased 10 inch tube pan and bake at 350 for 45 to 55 minutes. Invert pan and cool thoroughly before removing.
Number of Servings: 16
Recipe submitted by SparkPeople user ALLISWELL.
Slowly fold in potato flour.
Beat egg whites until stiff. Fold gently into the egg yolk mixture.
Place in ungreased 10 inch tube pan and bake at 350 for 45 to 55 minutes. Invert pan and cool thoroughly before removing.
Number of Servings: 16
Recipe submitted by SparkPeople user ALLISWELL.
Nutritional Info Amount Per Serving
- Calories: 140.6
- Total Fat: 2.8 g
- Cholesterol: 119.0 mg
- Sodium: 39.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 0.5 g
- Protein: 4.1 g
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