Passover Sponge Cake

<< Passover Sponge Cake is a traditional recipe that never goes out of style. This recipe uses a dozen eggs - a rectangular cake with a light, feathery texture can be enjoyed as a dessert, snack or breakfast treat.

Ingredients for Passover Sponge Cake:

• 1 cup cake meal
• 1 cup potato starch
• 12 eggs, separated
• 2 cups sugar
• Grated zest and juice of 1 lemon (or 1/2 medium/large orange)
• 1/4 cup cold water

Sift together the cake meal and potato starch and set aside.

In a large bowl, beat egg yolks together with sugar until smooth and creamy. Add lemon juice, zest and cold water. Stir in the sifted cake meal and potato starch.

In a separate bowl, beat egg whites until stiff. Gently fold egg whites into the batter.

Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted into center of cake comes out dry.

Remove from oven. Invert cake and let it cool.

Serves: 12 - 16 depending on size of pieces

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