Passover banana cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Eggs, separated | |
| 1 | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | cup | Mashed bananas |
| ¾ | cup | Matzo cake flour |
| ¼ | cup | Potato flour |
| ½ | cup | Walnuts, chopped |
| 1 | Egg white | |
| ⅞ | cup | Sugar |
| 1 | pinch | Salt |
| 3 | tablespoons | Cold water |
Directions
1. Beat egg yolks with sugar until light and creamy.
2. Combine banana, salt, cake flour and potato flour, add to egg mixture.
3. Add a pinch of salt to the whites, and beat unitl stiff, fold into the banana mixture.
4. Fold nuts lightly into the batter, and pour into a lightly greased cake pan.
5. Bake at 325 degrees for 40-45 minutes or until light brown on top, remove from heat and cool on backing rack.
6. For the frosting combine egg white, sugar, salt and water in a double boiler, bring water to a boil and beat the frosting with a whisk until it thickens to desired consistancy.
7. Spread frosting on a completely cooled cake and serve.
NOTES : Formatted by: L. Fulton Recipe by: G. Rosenberg Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lu <recipelu@...> on Mar 30, 1997