Banana cake <passover>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Egg yolks | |
| 1 | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | cup | Mashed bananas |
| ¾ | cup | Potato starch -- sifted |
| 1 | cup | Coarsely chopped walnuts |
| 7 | Egg whites -- stiffly | |
| Beaten | ||
| Whipped cream | ||
| Sliced bananas | ||
Directions
Beat the egg yolks until thick. Add the sugar and salt and beat until fluffy and lemon colored. Stir in the bananas and potato starch, then the walnuts. Fold in the egg whites. Pour into 2 greased 9-inch layer-cake pans. Bake in a 350 degree oven 3 comes out clean. Cool on a cake rack. Spread whipped cream and sliced bananas on one layer and cover with the other. Serves 6 to 8.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 0 Recipe By : Jennie Grossinger - "The Art Of Jewish