| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
|
8 |
To 10 serv |
INGREDIENTS
| 5 |
|
Eggs; separated |
| 1 |
c |
Sugar |
| 3/4 |
c |
Sifted matza cake meal |
| 1/4 |
c |
Potato starch |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Mashed riped bananas |
| 1 |
ts |
Grated lemon rind |
INSTRUCTIONS
Source: The Key Gourmet CD
Prehet oven to 325oF. Beat egg whites to solft peaks. Gradually add 1/2 cup
sugar and continue beating until egg whites are very stiff. Sift dry
ingredients into mixing bowl. Make a well in the dry ingredients and add
egg yolks, vegetable oil, mashed bananas, and lemon rind. Beat until
smooth. Fold in stiff egg whites.
Bake in an ungreased 10 inch tube pan for 50 to 60 minutes or until a cake
tester comes out clean and dry. Remove from oven, invert pan and cool. When
cake is cool, remove from pan and dribble glaze over top.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@ccard.com.br> on Feb 20,
1998
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