Rose Freedman's Sponge Cake
Rose Freedman'S Sponge Cake is an easy dinner. Made with 8 eggs, separated, 1 1/2 c. sugar, 1/2 c. potato starch, 1/4 c. cake meal and juice of 1 lemon, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Beat egg whites until stiff.
Add sugar and beat for 20 minutes on low speed.
Sift potato starch and cake meal.
Beat yolks until light and creamy.
Add lemon juice.
Add yolk mixture to egg whites.
Fold dry ingredients into egg mixture.
Pour into tube pan.
Bake at 350Β° for 50 minutes.
π· Perfect Pairings
Complete your meal with these
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