eaglssong
05-13-2000, 01:51 PM
From Linda
Passover: Banana Spongecake with Cinnamon Streusel
another tried and true...
* Exported from MasterCook *
Banana Spongecake with Cinnamon Streusel (5 points)
Recipe By :Gourmet/ April, 1995 p. 158
Serving Size : 24 Preparation Time :0:00
Categories : Zz- Passover (Cakes)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
STREUSEL:
1/2 cup firmly packed light brown sugar
2/3 cup matzo meal
1 teaspoon cinnamon
1/4 cup unsalted butter -- or 4 tbsp oil
SPONGECAKE:
6 large eggs -- separate out yolks
3/4 cup sugar
4 large bananas -- ripe
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup matzo meal
1/2 cup potato starch
STREUSEL:
In a small bowl, stir together brown sugar, matzo meal, and
cinnamon til combined well. With a pastry blender or your fingers
blend in margarine, butter or oil, til mixture resembles coarse
meal.
SPONGECAKE:
OVEN: 325 degrees F
Grease a 9 x 13-inch glass baking dish.
In a food processor, process yolks with 1/2 cup sugar til thickened
slightly and pale golden. Add 2 bananas, chopped, with vanilla,
salt, matzo meal and potato starch and blend til smooth. Transfer
yolk mixture to a bowl. Thinly slice remaining 2 bananas and fold
into yolk mixture.
In a large bowl with an electric mixer, beat whites til they just
hold soft peaks. Gradually add remaining 1/4 cup sugar, and beat
meringue til it just holds stiff peaks. Fold about 1/4 meringue into
yolk mixture to lighten and fold in remaining meringue gently, but
thoroughly.
Pour batter into prepared baking dish, smoothing top, and sprinkle
evenly with streusel.
Bake in middle of oven 30 to 35 minutes, or til golden and tester
inserted in center comes out clean.
Cool in baking dish on a rack. (Will fall as it cools.) May be made
3 days ahead and kept tightly wrapped, chilled or frozen. Serve at
room temperature.
- - - - - - - - - - - - - - - - - - -
Per serving: 132 Calories (kcal); 3g Total Fat; (22% calories from
fat); 2g Protein; 24g Carbohydrate; 59mg Cholesterol; 63mg
Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Linda
Passover: Banana Spongecake with Cinnamon Streusel
another tried and true...
* Exported from MasterCook *
Banana Spongecake with Cinnamon Streusel (5 points)
Recipe By :Gourmet/ April, 1995 p. 158
Serving Size : 24 Preparation Time :0:00
Categories : Zz- Passover (Cakes)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
STREUSEL:
1/2 cup firmly packed light brown sugar
2/3 cup matzo meal
1 teaspoon cinnamon
1/4 cup unsalted butter -- or 4 tbsp oil
SPONGECAKE:
6 large eggs -- separate out yolks
3/4 cup sugar
4 large bananas -- ripe
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup matzo meal
1/2 cup potato starch
STREUSEL:
In a small bowl, stir together brown sugar, matzo meal, and
cinnamon til combined well. With a pastry blender or your fingers
blend in margarine, butter or oil, til mixture resembles coarse
meal.
SPONGECAKE:
OVEN: 325 degrees F
Grease a 9 x 13-inch glass baking dish.
In a food processor, process yolks with 1/2 cup sugar til thickened
slightly and pale golden. Add 2 bananas, chopped, with vanilla,
salt, matzo meal and potato starch and blend til smooth. Transfer
yolk mixture to a bowl. Thinly slice remaining 2 bananas and fold
into yolk mixture.
In a large bowl with an electric mixer, beat whites til they just
hold soft peaks. Gradually add remaining 1/4 cup sugar, and beat
meringue til it just holds stiff peaks. Fold about 1/4 meringue into
yolk mixture to lighten and fold in remaining meringue gently, but
thoroughly.
Pour batter into prepared baking dish, smoothing top, and sprinkle
evenly with streusel.
Bake in middle of oven 30 to 35 minutes, or til golden and tester
inserted in center comes out clean.
Cool in baking dish on a rack. (Will fall as it cools.) May be made
3 days ahead and kept tightly wrapped, chilled or frozen. Serve at
room temperature.
- - - - - - - - - - - - - - - - - - -
Per serving: 132 Calories (kcal); 3g Total Fat; (22% calories from
fat); 2g Protein; 24g Carbohydrate; 59mg Cholesterol; 63mg
Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Linda