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| Sponge Cake |
| 8 large eggs, room temperature, separated ¼ teaspoon salt 1 ½ cups sugar Juice and grated rind of half a lemon Juice and grated rind of half an orange ½ cup Passover cake meal ½ cup potato starch, scant |
 |
||
| Preheat oven to 350 degrees F. Beat egg
whites and salt until frothy. Gradually add half of the sugar and continue
beating until stiff peaks are formed. In another bowl, beat yolks until light.
Add remaining sugar slowly and beat until very fluffy. Stir in juices and
rinds, cake meal, and potato starch. Fold in beaten egg whites carefully. Pour
mixture into a 10 inch tube pan ( bottom greased) and bake for 1 hour. Slice
and top with sauce. |
||
| Great served with Strawberry-Rhubarb Sauce. |