| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Cakes, Jewish, Kosher, Lu’s recipe |
6 |
Servings |
INGREDIENTS
| 7 |
|
Eggs, separated |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Mashed bananas |
| 3/4 |
c |
Matzo cake flour |
| 1/4 |
c |
Potato flour |
| 1/2 |
c |
Walnuts, chopped |
| 1 |
|
Egg white |
| 7/8 |
c |
Sugar |
| 1 |
pn |
Salt |
| 3 |
tb |
Cold water |
INSTRUCTIONS
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@geocities.com> on Mar 30, 1997
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