Passover Nut Sponge Cake

Recipe provided by Edith Davidson of the Ivy Hill Chapter.


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.


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.


Prep Time: About 1 hour, plus cooling.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960