PESACH SPONGE
Ingredients
4 large eggs separated
1/4 cup of sugar
grated lemon rind and juice of one lemon
1 tablespoon of sifted cake meal
3 tablespoons of sifted potato flour
Method
Beat the egg yolks with half the sugar till they are thick and creamy then fold the juice and rind of the lemon.
Whisk egg whites till very stiff and add remaining sugar. Fold the egg whites into the yolks then fold in the sifted cake meal and potato flour.
Pour mixture into a greased and lined cake pan.
Bake in moderately hot oven 375 F 190 C gas mark 5 for 30 mins. Leave in the tin for 5 mins. then turn onto a wire tray to cool.
Ingredients
4 large eggs separated
1/4 cup of sugar
grated lemon rind and juice of one lemon
1 tablespoon of sifted cake meal
3 tablespoons of sifted potato flour
Method
Beat the egg yolks with half the sugar till they are thick and creamy then fold the juice and rind of the lemon.
Whisk egg whites till very stiff and add remaining sugar. Fold the egg whites into the yolks then fold in the sifted cake meal and potato flour.
Pour mixture into a greased and lined cake pan.
Bake in moderately hot oven 375 F 190 C gas mark 5 for 30 mins. Leave in the tin for 5 mins. then turn onto a wire tray to cool.
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