Passover Sponge Cake

Recipe provided by Bess Sirota of the Irvington Chapter.


10 Eggs
cups Sugar (sifted)
1 Lemon (rind and juice)
cup Cake Meal
cup Potato Starch
½ tsp. Salt (sifted)


Beat yolks until thick - add Lemon with rind and juice.

Then add gradually to egg whites beaten stiff (but not dry) with Sugar added.

Then fold in dry ingredients gradually to above.

Bake at 325° for about an hour. Invert pan until cool.


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