Potato-flour sponge cake <passover>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Egg yolks | |
| 2 | Eggs | |
| 1¾ | cup | Powdered sugar |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Lemon rind |
| 7 | Egg whites | |
| ⅞ | cup | Potato flour -- sifted |
| ⅛ | teaspoon | Salt |
Directions
Beat the egg yolks and eggs; gradually add the sugar, beating until thick and light in color. Stir in the lemon juice and rind. Beat the egg whites until stiff but not dry.Pile onto the sugar mixture.
Sift the potato flour and salt over it and fold i 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 03-29-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish