Recipe provided by Edith Davidson of the Ivy Hill Chapter.
Passover Nut Sponge Cake
|½||glass Cake Meal|
|1||Lemon (juice and rind grated)|
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.