Try this Sponge Nut Cake for Passover recipe, or contribute your own.
Suggest a better descriptionBeat yolks. Gradually add 1 cup sugar, potato starch, vanilla and nuts. Make snow with whites; 1/2 cup sugar. Fold into yolks. Bake at 350f degrees for 1 hour in 9 inch tube pan. Invert; cool for 1 hour. Source Torah Prep High School for Girls Passover booklet. 1962 Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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Serving Size: 1 Cake (2978g) | ||
Recipe Makes: 1 Cake | ||
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Calories: 6635 | ||
Calories from Fat: 1790 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 198.8g | 265 % | |
Saturated Fat 62g | 310 % | |
Monounsaturated Fat 76.2g | ||
Polyunsanturated Fat 27.3g | ||
Cholesterol 8460mg | 2603 % | |
Sodium 2807mg | 97 % | |
Potassium 2706.4mg | 71 % | |
Total Carbohydrate 982.8g | 289 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 982.1g | ||
Protein 251.8g | 360 % | |
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: 6635
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