Banana Nut Coffee Cake

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.