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