More Great Recipes: Kosher

Nut free Pesach Sponge Cake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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 !.


Pairs Well With


Notes

This looks like a nice brunch cake - very pretty and easy to make.

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