Nut free Pesach Sponge Cake

Nut free Pesach Sponge Cake

(Simple and delicious)
250ml castor sugar          125ml potato flour          5 jumbo size eggs
125ml cake meal       1Tblsp water     1 Tblsp lemon juice
Separate eggs. Beat whites till stiff. In separate bowl beat yolks, sugar
and liquids till thick and creamy. Fold cake meal and flour into yolk
mixture. Fold stiff whites into flour mixture and blend well. Pour into 2
greased round cake tins. Bake at 180 degrees C for 35 mins.
cool and sandwich halves together with jam, cream etc.
Enjoy !.

Source:

Norman Ospovat <shirnor@icon.co.za>

Friday, February 09, 2001 10:03 AM

rec.food.cuisine.jewish