WHEATLESS SPONGE CAKE 170 g butter or margarine 60g fine matzo meal 110g potato flour 3 large eggs, separated 170g castor sugar Grease and line a 20cm round deep cake tin. Whisk the egg whites until stiff. Place the butter or margarine over a very gentle heat until just melted. Stir together the matzo meal and potato flour. Beat together the egg yolks and sugar until very light. Stir in the melted butter, the potato flour and matzo meal and fold in the egg whites. Pour into prepared tin and bake in moderately hot oven at 190ºC (375°F) for about 75 mins. When baked, invert on a cooling rack and leave until nearly cold before turning out of the tin. home  |  email  |  watch reviews  |  recipes  |  guestbook Graphics ©Australian Broadcasting Corporation