Passover Banana Sponge Cake is a traditional Jewish recipe for a classic sponge cake made with eggs, sugar and bananas thickened with potato starch and matzo cake meal that's flavoured with vanilla extract and walnuts and which is typically served for Passover. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Passover Banana Sponge Cake.
Combine the egg yolks and sugar in a bowl then beat with a whisk until pale and fluffy. Add the bananas along with the potato starch, matzo cake meal, vanilla extract and salt then beat until thoroughly blended.
Add the egg whites to a clean and dry bowl that's been slightly chilled then beat until stiff. Fold the egg whites into the batter, mixing with a folding motion until combined. Grease and flour a bundt pan, tap out the excess flour, then sprinkle the walnuts over the base. Gently spoon the batter over the base, being careful not to dislodge the walnuts.
Transfer to an oven pre-heated to 160°C and bake for 1 hour. After this time remove from the oven then set aside on a wire rack to cool, upside down, for 30 minutes before removing the pan. Allow to cool to room temperature then ice or decorated the cake, as desired.
