NUT FREE PESACH SPONGE CAKE
- 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.