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
Original recipe yields 1 tube cake
- 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.
Amount Per Serving (14 total)
- 180 cal
- 8.6 g
- 20.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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."
"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"
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