Passover Recipes: Fabulous Passover Banana Sponge Cake
Try out this Passover dessert recipe from Carol Nemo.
This has been our family’s fave for generations!
1 cup matzo cake meal
¼ cup potato starch
1 ½ cups sugar
½ teaspoon salt
½ cup peanut oil
8 large eggs, separated, left at room
temperature
1 cup very ripe mashed bananas
(about 4 bananas)
2 teaspoons lemon zest
Preheat oven to 325 F. Combine cake meal, potato starch, sugar and salt in mixer. Make well in the center and add in order: oil, egg yolks, bananas, lemon zest.
Beat about 5 minutes. Beat egg whites until VERY stiff. Pour egg mixture over whites slowly, and fold into the mixture just until blended. It’s OK if a little of the whites show.
Pour into an ungreased 10-inch tube pan (not Bundt) and bake for 1 hour 10 minutes. May take longer, depending on oven.
Remove from oven and invert on a Coke bottle until fully cool.
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