Passover Sponge Cake
|Matzo meal||1 Cup (16 tbs)|
|Potato starch||1⁄4 Cup (4 tbs)|
|Egg yolks||3⁄4 Cup (12 tbs) (From 9 Eggs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Egg whites||1 1⁄3 Cup (21.33 tbs) (From 9 Eggs)|
Mix cake meal and potato starch; set aside.
Beat the egg yolks, orange juice, lemon peel, and sugar together until very thick, about 8 minutes.
Fold in dry ingredients.
Beat egg whites with salt until stiff, not dry, peaks are formed.
Fold egg yolk mixture into egg whites.
Turn batter into an ungreased 10-inch tubed pan.
Bake at 325Â°F about 55 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.