One good thing about friends is sharing delicious recipes!!! My friend Nora gave me this recipe for a Passover Banana Sponge Cake in 2005!
I am not sure where she got the recipe! She had typed it out and sent it to me in an email.
I have made this several times & thought it was time to share it with you. Murray had a piece & actually asked me if it was really a Passove cake! That is how moist & good it is!
Very simple to make. The cake is not as tall as some sponge cakes so if it is flatter than you think it should be do not worry about it!
Here is the recipe
Ingredients
7 eggs
1 1/4 cup sugar
1 cup mashed banana
1/2 cup finely chopped nuts ( I use walnuts)
3/4 cups cake meal
1/4 cup potato starch
1/2 tbsp salt
Method
You need a tube pan or an angle food pan with feet.
Preheat the oven 350f
- Separate the eggs into 2 big bowls.
- Beat the egg whites with a mixer until they are stiff but not dry, set aside
- Beat the egg yolks and the sugar until it is a pale yellow color
- add the mashed banana mixing well with a spoon or large spatula
- add the cake meal, potato starch & salt to the egg yolk mixture. Stir until well combined
- Now fold in the egg whites gently so that they do not deflate. You want to fold them in until no white streaks remain
- Gently put the cake batter into the cake pan
- Bake for approximately 50-60 minutes until the cake springs back when gently tapped & is brown. Also, the cake will be quite when it is done
- Turn the cake pan upside down to cool. If your pan does not have ‘feet’ rest the pan on the edges of 4 glasses or cups so it is secure & will not fall over!
- Let cool completely. I leave for an hour or so touching the side of the cake pan making sure it is not warm at all
- Use a butter knife or off-set icing spatula & run along the edge between the cake & the pan & also around the middle
- Remove from the pan & put onto a serving dish. sometime I put this cake onto a cooling rack for a while before serving
Enjoy!
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