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BANANA PASSOVER SPONGE CAKE

Category:    Cakes, Desserts
Yield:8 servings
 
      7 ea Eggs                              1/4 c  Potato Starch
      1 c  Sugar                               1 c  Chopped Walnuts
    3/4 c  Cake Meal                           1 c  Mashed Bananas (2 ripe)
    1/2 ts Salt                              1/2 ts Vanilla
 
  Beat yolks with sugar until creamy. Add the mashed 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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