#FOXfoodbite: Potato Sponge Cake

Recipe provided by Chef Robert Bennett, Executive Pastry Chef of Classic Cake

Potato Sponge Cake


8 Yolks

¾ cups sugar

Juice of 1 lemon

Zest of 1 lemon

1/8 tsp. salt

5 ¾ oz. potato starch

8 egg whites

1/3 cup sugar


Beat 8 egg yolks with ¾ cups of sugar on high speed for 2 minutes.

Add in lemon juice, lemon zest, salt and potato starch. Mix on medium speed for 2 minutes.

Whip egg whites and remaining sugar to firm peaks and fold in to mixture.

Bake at 350 degrees F for 20 minutes or until a toothpick inserted into the center comes out clean.

Yields: 2 x 10" pans at 1 inch each.