Sponge Nut Cake For Passover
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Cakes, Passover | 1 | Cake |
INGREDIENTS
| 8 | Eggs, separated | |
| 1 1/2 | c | Sugar |
| 10 | T | Potato starch |
| 1 | t | Vanilla |
| 1/2 | c | Walnuts, ground |
INSTRUCTIONS
1997 Beat yolks. Gradually add 1 cup sugar, potato starch, vanilla and nuts. Make snow with whites; 1/2 cup sugar. Fold into yolks. Bake at 350f degrees for 1 hour in 9 inch tube pan. Invert; cool for 1 hour. Source Torah Prep High School for Girls Passover booklet. 1962 Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16,
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Nutrition (calculated from recipe ingredients)
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Calories: 2128
Calories From Fat: 662
Total Fat: 76.2g
Cholesterol: 1488mg
Sodium: 572.5mg
Potassium: 822.2mg
Carbohydrates: 311.4g
Fiber: 3.9g
Sugar: 302.9g
Protein: 59.2g