Passover Sponge Cake (Plava)

3 Reviews

“A light lemon sponge cake, suitable for Passover. A good use for that leftover matzo meal too.” - by Shirlee Finn

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

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Metric US

Original recipe yields 1 tube cake

Directions

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.
Bake at 375 degrees F (190 degrees C) for approximately 1 hour.

Nutrition

Amount Per Serving (14 total)

Calories
180 cal
9%

Fat
8.6 g
13%

Carbs
20.9 g
7%

Based on a 2,000 calorie diet

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Reviews (3)

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MRSBLUE

Jul. 15, 2003

"This cake was pretty good! I couldn't find potato flour at my grocery store and I wasn't making it for Passover so I used white flour. The recipe says to bake for an hour, but I think that is too lon..." See moreg (at least it is too long if using white flour). The cake was a bit overdone at 50 minutes when I took it out."

SPIKEYSARR

Apr. 16, 2006

"Went over great. I made a mistake with the sugar and used a 1/2 measure when I thought it was a 1/3 measure. I ended up using 2 cups of sugar instead of 1 1/3 cup. Cake came out great. Also served..." See more pureed raspberries, fresh raspberries and whipped cream"