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Passover Sponge Cake (Plava)

"A light lemon sponge cake, suitable for Passover. A good use for that leftover matzo meal too."
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Ingredients

servings 180 cals
Original recipe yields 14 servings (1 tube cake)

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Directions

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  1. Beat whites until stiff. Beat in confectioners' sugar. Beat together yolks and lemon juice: fold yolk mixture into egg whites. Fold in potato flour and matzo meal. Pour batter into ungreased tube pan.
  2. Bake at 375 degrees F (190 degrees C) for approximately 1 hour.

Nutrition Facts


Per Serving: 180 calories; 8.6 g fat; 20.9 g carbohydrates; 6 g protein; 397 mg cholesterol; 19 mg sodium. Full nutrition

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Reviews

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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 t...

Went over great. I made a mistake with the sugar and used a 1/2 measure when I thought it was a 1/3 measure. I ended up using 2 cups of sugar instead of 1 1/3 cup. Cake came out great. Also ...

Use granulated sugar. I believe confectioners sugar has cornstarch in it which is not suitable for Passover. Karen from LI