Passover Sponge Cake

Kosher for Passover, tasty enough to eat any time of year.

• 12 eggs, separated
• 1 1/2 c sugar
• 1 lg lemon rind
• 1/2 t cream of tartar
• 4 oz orange juice or 1/4 c lemon juice
• 1 c matzo cake meal
• 1/4 c potato starch

Beat egg yolks, add sugar gradually. Add lemon rind and juice. Sift together matzo meal and potato starch; add to yolk mixture. Mix well.

Separately, beat egg whites 30 seconds with 1/2 t salt. Add cream of tartar and beat until stiff. Fold together.

Pour into ungreased 10" tube pan. Bake at 350 degrees for 1 hour. Invert and cool.