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Passover Sponge Cake (Plava)

By: Shirlee Finn 
"A light lemon sponge cake, suitable for Passover. A good use for that leftover matzo meal too."

This Kitchen Approved Recipe has an average star rating of 2.7 Rate/Review | Read Reviews (3)

 

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Original Recipe Yield 1 tube cake
 

Ingredients

  • 9 egg whites
  • 9 egg yolks
  • 1 1/3 cups confectioners' sugar
  • 1 1/2 lemons, juiced
  • 1/2 cup potato flour
  • 1/2 cup matzo cake meal

Directions

  1. Beat whites until stiff. Beat in confectioners' sugar. Beat together yolks and lemon juice: fold yolk mixture into egg whites. Fold in potato flour and matzo meal. Pour batter into ungreased tube pan.
  2. Bake at 375 degrees F (190 degrees C) for approximately 1 hour.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 180 | Total Fat: 8.6g | Cholesterol: 397mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 2.7 star rating.
Reviewed on Jul. 15, 2003 by MRSBLUE   view full review
This cake was pretty good! I couldn't find potato flour at my grocery store and I wasn't...
The reviewer gave this recipe 4 stars. This recipe averages a 2.7 star rating.
Reviewed on Apr. 16, 2006 by SPIKEYSARR   view full review
Went over great. I made a mistake with the sugar and used a 1/2 measure when I thought it was...
The reviewer gave this recipe 1 stars. This recipe averages a 2.7 star rating.
Reviewed on Apr. 13, 2009 by Karen   view full review
Use granulated sugar. I believe confectioners sugar has cornstarch in it which is not suitable...

 

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