Ingredients
6
tablespoons matzo cake meal*
2
tablespoons potato starch
1/4
teaspoon ground nutmeg
3
egg whites
1/2
cup sugar
2
egg yolks
1/2
cup mashed ripe bananas (about 1 1/2 small)
2
tablespoons vegetable oil
4
teaspoons grated lemon peel
3
tablespoons finely chopped walnuts
Powdered sugar
Preparation
Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray. In small bowl, stir cake meal, potato starch and nutmeg until well mixed; set aside.
In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually beat in 1/4 cup of the sugar until stiff, but not dry, peaks form.
In another small bowl, beat egg yolks slightly. Gradually beat in remaining 1/4 cup sugar on medium speed about 5 minutes or until mixture is thick, lemon-colored and forms a ribbon when beaters are lifted. Stir in bananas, oil and lemon peel.
Fold banana mixture into beaten egg whites. Sift half of cake meal mixture over batter; gently fold in. Sift and fold in remaining cake meal mixture. Fold in walnuts. Spoon batter into sprayed pan, smoothing top.
Bake 25 to 27 minutes or until golden brown and toothpick inserted in center comes out clean. Loosen from sides of pan with metal spatula; turn out onto cooling rack. Cool completely. To serve, cut into wedges; sprinkle with powdered sugar.
