You don't have to be Jewish nor celebrating Passover to enjoy this light and flavorful cake. Banana sponge cake is easy and delicious year-round.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 7 large eggs, yolks and whites separated
- 1 cup granulated white sugar
- 1 cup (about 2) mashed ripe bananas
- 1/4 cup potato starch
- 3/4 cup matzo cake meal
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon kosher salt
- 1/2 cup chopped walnuts
Preparation:
Preheat oven to 325 F. Grease and flour a Bundt cake pan, tapping out all excess flour.
In a large bowl, beat egg yolks and sugar on medium speed until light and fluffy, about 3 minutes. Add bananas, potato starch, matzo cake meal, vanilla extract, and salt. Beat until thoroughly blended.
In a separate chilled bowl, beat egg whites until stiff. Add to the batter and gently fold in until combined. Do not beat.
Sprinkle walnuts over the base of the prepared bundt cake pan. Spoon batter on top to cover the bottom of the pan without dislodging the walnuts, then pour in the rest and evenly distribute the batter.
Bake for 1 hour. Let cool, upside down, for 30 minutes before removing the pan. Let cool to room temperature.
You may ice the cake with your favorite frosting, whipped cream, or simply sift powdered sugar over the top.
Yield: 8 servings to 10 servings
In a large bowl, beat egg yolks and sugar on medium speed until light and fluffy, about 3 minutes. Add bananas, potato starch, matzo cake meal, vanilla extract, and salt. Beat until thoroughly blended.
In a separate chilled bowl, beat egg whites until stiff. Add to the batter and gently fold in until combined. Do not beat.
Sprinkle walnuts over the base of the prepared bundt cake pan. Spoon batter on top to cover the bottom of the pan without dislodging the walnuts, then pour in the rest and evenly distribute the batter.
Bake for 1 hour. Let cool, upside down, for 30 minutes before removing the pan. Let cool to room temperature.
You may ice the cake with your favorite frosting, whipped cream, or simply sift powdered sugar over the top.
Yield: 8 servings to 10 servings
