Recipe provided by Edith Davidson of the Ivy Hill Chapter.
Passover Nut Sponge Cake
Ingredients:
| 6 | Eggs |
| 1 | glass Sugar |
| ½ | glass Cake Meal |
| 1 | Lemon (juice and rind grated) |
| 8 | chopped Walnuts |
Note: When measuring by glass, 1 glass is approximately 1 cup.
Directions:
Separate Eggs. Beat egg whites until real stiff - set aside.
Beat yellow of eggs - add sugar - beat thoroughly - add cake meal, lemon juice and nuts.
Fold into egg whites gently.
Use small tube pan lined with wax paper. Pre-heat oven to 150 degrees and bake for 45 minutes.
Notes:
Prep Time: About 1 hour, plus cooling.