|Nutritional Guidelines (per serving)|
Sponge cakes are deliciously light and make a perfect treat to serve with afternoon coffee or tea. I've also been known to cut a small slice for a breakfast treat the morning after much like a dry banana bread. Not only is this banana walnut sponge cake recipe butter and oil free, it is Passover-friendly. While most sponge cakes call for baking flour and some leavening agent like baking soda, baking powder, or cream of tartar.
During Passover, Jewish families adhere to a strict no chametz diet or a diet free from leavened grains. Matzah, a flat unleavened bread product, becomes a staple food during Passover. Matzah is made from only water and flour and is therefore not enriched with fats or sweeteners like honey. In place of the traditional flour and leavening agents, this recipe calls for matzo cake meal and potato starch, which lends a unique texture and flavor to the cake and makes for a delicious Passover treat.
But you don't have to be Jewish or celebrating Passover to enjoy this light and flavorful cake. Banana sponge cake is easy and delicious year-round.
- 7 large eggs (yolks and whites separated)
- 1 cup granulated white sugar
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/4 cup potato starch
- 3/4 cup matzo cake meal
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon kosher salt
- 1/2 cup chopped walnuts
Preheat oven to 325 F. Grease and flour a Bundt cake pan, tapping out all excess flour.
In a large bowl, beat egg yolks and sugar on medium speed until light and fluffy, about 3 minutes. Add bananas, potato starch, matzo cake meal, vanilla extract, and salt. Beat until thoroughly blended.
In a separate chilled bowl, beat egg whites until stiff. Add to the batter and gently folding in until combined. Do not beat.
Sprinkle chopped walnuts over the base of the prepared bundt cake pan. Spoon batter on top to cover the bottom of the pan without dislodging the walnuts, then pour in the rest and evenly distribute the batter.
Bake at 350 F for 1 hour.
After baking, let cool, upside down, for 30 minutes before removing the pan. Allow to cool to room temperature.
To bring out the wonderfully rich nutty flavor of the walnuts, you can first roast them whole before chopping. To roast, simply spread the walnut halves in a single layer in an ungreased shallow pan or baking sheet and bake at 350 F for 5 to 10 minutes or until golden brown.
You may serve this banana sponge cake plain or you can choose to ice the cake with your favorite frosting, whipped cream, or simply sift powdered sugar over the top before serving.