passover-sponge-cake-plava

Passover Sponge Cake (Plava)

3 Reviews Add a Pic
Shirlee Finn
Recipe by  Shirlee Finn

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

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Ingredients

Adjust Servings

Original recipe yields 1 tube cake

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.

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Reviews (3)

Rate This Recipe
MRSBLUE
13

MRSBLUE

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 long (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
8

SPIKEYSARR

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 pureed raspberries, fresh raspberries and whipped cream

Karen
4

Karen

Use granulated sugar. I believe confectioners sugar has cornstarch in it which is not suitable for Passover. Karen from LI

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 180 cal
  • 9%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 397 mg
  • 132%
  • Sodium
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Passover Brownie Cake

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Chocolate Passover Sponge Cake