Try this Banana Passover Sponge Cake recipe, or contribute your own.
Suggest a better descriptionBeat yolks with sugar until creamy. Add themashed bananas, beat well. Whip egg whites until stiff (in different bowl). Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Add flavoring fold in gently. Bake at 325 F. for an hour --more or less--. Use an angle food cake pan. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 8 | ||
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Calories: 749 | ||
Calories from Fat: 285 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 926.4mg | 285 % | |
Sodium 317.8mg | 11 % | |
Potassium 466.9mg | 12 % | |
Total Carbohydrate 90.4g | 27 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 88.5g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 749
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