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For a feathery-light and delicate cake, try this one. It is not the traditional Passover sponge-cake texture, but many people prefer it. This cake has an additional advantage for people who cannot use wheat products, because it contains none.
Separate six of the eggs. Beat the six yolks and the one whole egg until frothy. Gradually add sifted sugar, lemon juice and lemon rind; beating constantly and thoroughly. Then gradually add sifted potato starch, stirring constantly to ensure thorough blending. Beat the egg whites with the salt until stiff but not dry. Fold gently but thoroughly into egg-yolk mixture. Place in ungreased 10-inch tube pan. Bake in a moderate oven (350 degrees F) about 55 minutes or until cake springs back when touched gently with fingers. Invert pan and cool thoroughly before removing cake.