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Best Easy Passover Sponge Cake
I don't know who Mrs. Grode is, but her recipe appeared in the Jewish Exponent many years ago and it is foolproof.
10 eggs, at room temperature
2 c. sugar
1/4 tsp. salt
1 c. cake meal
1/3 c. potato starch
Juice of one lemon or orange or half the juice and zest of each.
Beat the 10 whole eggs for 20 minutes or until the bowl is almost full. While the eggs are beating, measure out all the ingredients and have them ready.
Preheat oven to 375°.
When eggs are almost at the top of the bowl, with the mixer going, add the sugar and salt. Add the combined cake meal and potato starch, continue mixing. Add juice and rind, continue mixing. Mix one minute more. At this point you may add one bar of Kosher for Passover dark chocolate, grated.
Pour batter into an ungreased ten inch tube pan. Turn oven down to 350. Bake 1 hour. Turn upside down on a funnel or heavy bottle to cool completely.
This cake freezes well; place on a plate lined with plastic wrap and allow it to freeze solid. When the cake is frozen,wrap well in the plastic wrap. To thaw, unwrap the cake, place on serving plate.
Recipe from the Jewish Exponent
date and author unavailable
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