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Passover Sponge Cake

by Passover Spice and Spirit

  

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7 eggs, separated
1 whole egg
1 cup potato starch, sifted twice
Juice of 1/2 lemon
1 1/2 cups sugar


Separate eggs. Add the whole egg to yolks, and then beat whites until stiff gradually adding sugar. Set aside.
In separate bowl, beat yolks. Add lemon juice. Gently fold yolks into whites. Gradually fold potato starch into batter.
Pour into ungreased tube pan and bake at 350 for 1 hour and 10 minutes. Invert cake to cool.

From Spice and Spirit, The Complete Kosher for Passover Jewish Cookbook, published by Lubavitch Women's Cookbook Publications


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RELATED CATEGORIES

Holidays » Passover » Recipes » Desserts

Passover
A Biblically mandated early-spring festival celebrating the Jewish exodus from Egypt in the year 1312 BCE.
Kosher
Literally means "fit." Commonly used to describe foods which are permitted by Jewish dietary laws, but is also used to describe religious articles (such as a Torah scroll or Sukkah) which meet the requirements of Jewish law.
Lubavitch
Also known as “Chabad,” Lubavitch is the name of a Chassidic Group founded in the 1770s. “Lubavitch” is the name of the Belarusian city where four of the Chabad Rebbes (leaders) were based. Today, the movement is based in Brooklyn, New York, with branches worldwide. Two of the most fundamental teachings of Chabad are the intellectual pursuit of understanding the divine and the willingness to help every Jew who has a spiritual or material need.