Ingredients:
12 eggs, separated
2-2/3 cups sugar
1 cup potato starch
1 cup matzo cake meal
1 teaspoon salt
1/4 cup lemon juice
1/2 cup orange juice
Method:
Pre-heat oven to 325°F.
In large bowl, beat together the egg yolks and sugar.
Mix together the potato starch, cake meal, and salt and add by thirds. alternating with the juice. Set aside.
Beat egg whites until stiff. Mix about a cup of the whites into the yolk mixture and then carefully fold in the rest. Pour into a very large tube cake pan with removable bottom.
Bake until it tests clean, about 1 hour. Invert over a soda bottle to cool before removing from pan. Store covered.
6 Responses
April 5th, 2009 at 9:55 am
What a delicious recipe. Perfect for pesach.
Cheers,
elra
April 6th, 2009 at 6:16 am
Thanks so much for the recipes.
enjoyed browsing your site.
April 6th, 2009 at 6:17 am
thanks you so much for visiting and for the kind comment
April 6th, 2009 at 8:16 am
mmm! nice, simple, refreshing cake!
April 7th, 2009 at 6:48 am
OMGoodness what a great blog! This sponge cake recipe looks fabulous! I am in charge of cooking the dinner this year and this will be on the menu for sure. Thank you for sharing.
April 7th, 2009 at 8:49 am
i think i can try this one!
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