Nutritional Info

Nutrition Facts

Serving Size 1 (23g)

Calories 69
Calories from Fat 20 (30%)
Amount Per Serving %DIV
Total Fat 2.3g 4%
Saturated Fat 0.6g 3%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 10.3mg 3%
Sodium 71.8mg 3%
Potassium 36.8mg 1%
Total Carbohydrate 10.4g 3%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 1.5g 3%

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Recipe Description
Sponge Cake meets the banana a marriage made in heaven. Here's a sponge cake that is dense and moist-delicious plain, or sliced in half and filled with banana slices and sweetened whipped cream.
Prep time
15 min
Cook time
1 hr 10 min
Ready In
1 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  salt
1 Cup(c)  finely chopped pecans
1 Cup(c)  mashed banana (from 2 large, very ripe bananas)
3 Tablespoon(T)  fresh lemon or orange juice
2 Teaspoon(t)  grated lemon or orange zest
1 1/2 Cup(c)  sugar, sifted
8   large eggs, separated
1/4 Cup(c)  potato starch
3/4 Cup(c)  matzoh cake meal

Preparation

Preheat the oven to 325°F. Have ready an ungreased lO-inch tube pan with removable bottom.

Sift the cake meal and potato starch together three times into a bowl, and set it aside.

Beat the egg yolks with an electric mixer on medium-high speed. Gradually add the sugar and beat until thick and lemon colored, about 5 minutes. Add the zest and juice, followed by the mashed bananas and nuts,and beat until well combined. Reduce the speed to low and add the cake meal mixture just until incorporated.

Using a clean, dry bowl and beaters, beat the egg whites on medium-high speed until foamy, about 45 seconds. Add the salt and beat until stiff peaks form, about 3 minutes total. Stir one fourth of the egg whites into the batter to lighten it. Then add the remaining whites in three additions, folding them in until incorporated.

Scrape the batter into the tube pan, and bake on the center oven rack until the cake is golden brown, the top springs back when touched, and a cake tester comes out clean, 60 to 70 minutes. Remove the pan from the oven and allow the cake to rest for 30 to 45 seconds. Then invert the pan on its little feet (if your tube pan has them) or over a soda or wine bottle (making sure it sits level), and set it aside until the cake is completely cool.

Run a knife around the center tube and the side of the pan, and lift the tube from the outer pan. Gently slide the knife between the bottom of the cake and the pan, and lift the cake off the pan. Cut into slices and serve.

Additional notes

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