Recipe by Sarah Faygie Berkowitz

Rebbetzin Devorah Leah Twerski’s Pesach Sponge Cake

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Rebbetzin Devorah Leah Twerski’s Pesach Sponge Cake
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Fat - Salt Free

Yields 1 tube pan

Ingredients

Rebbetzin Devorah Leah Twerski’s Pesach Sponge Cake

Directions

Prepare Rebbetzin Devorah Leah Twerski’s Pesach Sponge Cake

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Beat egg whites and sugar until stiff.

3.

In separate bowl, mix yolks with potato starch and lemon. Slowly fold the yolk mixture into the beaten egg whites.

4.

Pour mixture into a tube pan and bake for approximately 40–50 minutes until light brown.

Credits

Styling and Photography by Hudi Greenberger

Recipe tags

kosher for passover kosher for pesach sarah faygie berkowitz sponge cake
Rebbetzin Devorah Leah Twerski’s Pesach Sponge Cake

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chana Rajchenbach
chana Rajchenbach
1 year ago

can i make it in a 9/13 or square pan?

1
wpdiscuz   wpDiscuz

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