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.


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