Passover sponge cake (Plava)

    Passover sponge cake (Plava)

    (3)
    7saves
    1hr15min


    16 people made this

    About this recipe: This light lemon sponge cake is suitable for Passover and puts leftover matzo meal to good use.

    Ingredients
    Serves: 14 

    • 9 egg whites
    • 9 egg yolks
    • 175g (6 oz) icing sugar
    • 1 1/2 lemons, juiced
    • 75g (3 oz) potato starch
    • 50g (2 oz) fine matzo meal

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Using a hand held electric mixer, beat egg whites until stiff. Beat in icing sugar. In a seperate bowl, beat together yolks and lemon juice. Fold yolk mixture into egg whites. Fold in potato starch and matzo meal.
    3. Pour mixture into an ungreased tube cake tin.
    4. Bake for approximately 1 hour.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (7)

    by
    3

    Used different ingredients. This cake was pretty good! I couldn't find potato flour at my local supermarket and I wasn't making it for Passover so I used plain flour. The recipe says to bake for an hour, but I think that is too long (at least it is too long if using flour). The cake was a bit overdone at 50 minutes when I took it out.  -  18 Jul 2008

    by
    2

    Altered ingredient amounts. Went over great. I made a mistake with the sugar and added about 50% more. Still, the cake came out great. Also served pureed raspberries, fresh raspberries and whipped cream  -  18 Jul 2008

    by
    14

    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.  -  05 Apr 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate