| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Passover, Cakes |
1 |
Cake |
INGREDIENTS
| 1 |
|
Egg, whole |
| 6 |
|
Eggs, separated |
| 1 1/2 |
c |
Sugar |
| 1 1/2 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Lemon rind, grated |
| 1 |
pk |
Vanilla sugar |
| 1/2 |
c |
Potato starch |
| 1/4 |
c |
Matzoh cake flour |
|
ds |
Salt |
INSTRUCTIONS
Beat yolks with whole egg until foamy. Gradually add sugar, juice, rind and
vanilla sugar*. Mix in potato starch and cake flour until well blended.
Beat whites with salt until stiff. Fold into yolk mixture. Pour into
ungreased tube pan; bake at 350f degrees for 55 minutes. Invert; cool for 1
hour. *Instead of vanilla sugar use 1 teaspoon vanilla and 1 teaspoon
sugar. Source: Torah Prep High School for Girls Pesach booklet.
Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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