Banana Passover Sponge Cake

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan with oil, then line the bottom with parchment paper.

Separate the 7 eggs, placing yolks in one bowl and whites in another, ensuring no yolk gets into the whites.

Beat the egg yolks with the sugar until pale and thick, approximately 3-4 minutes, then stir in the mashed bananas and vanilla extract.

In a separate bowl, combine the cake meal, potato starch, chopped walnuts, and salt.

Gently fold the dry mixture into the banana-yolk mixture until just combined, being careful not to deflate the batter.

Whip the egg whites until stiff peaks form, taking care to create a stable foam that holds its shape.

Carefully fold the whipped egg whites into the batter in two additions, using a gentle hand to preserve the airiness.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 40-45 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.