Passover Sponge Cake
|Eggs||9 , separated|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Finely grated orange rind||1 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Potato starch||2⁄3 Cup (10.67 tbs)|
|Matzo cake meal||1⁄3 Cup (5.33 tbs)|
|Poppy seeds||1⁄3 Cup (5.33 tbs)|
In large bowl, beat egg yolks with 1/2 cup (1.25 mL) of the sugar, orange rind and juice for about 10 minutes or until pale and thickened In separate bowl and using clean beaters, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form.
Sift together potato starch and matzo cake meal; stir in poppy seeds.
Fold into egg yolk mixture alternately with egg whites, making 3 additions of each.
Pour into ungreased 10-inch (4 L) tube pan.
Bake in 325°F (160°C) oven for 50 to 60 minutes or until cake springs back when lightly touched.
Turn pan upside down and let hang, on legs attached to pan or on inverted funnel, until completely cool.