THE PASSOVER CAKE

Prep Time: 1½ Hours
Yields: 10 Servings

Comment:
This cake is quite interesting in the fact that flour is replaced in this Passover recipe by matzo and potato starch. The ribbony whipped egg yolks along with the light and dried egg whites provide the leavening for this light and airy sponge cake. You may wish to serve it with lemon or orange curd.

Ingredients:
½ cup unsalted matzo cake meal
¼ cup potato starch
6 eggs, room temperature
1 cup sugar, divided
1 tbsp fresh lemon juice
2 tsps fresh orange juice
zest of 1 lemon
zest of ½ orange
pinch salt

Method:
Preheat oven to 350°F. In a mixing bowl, combine matzo cake meal and potato starch and sift 3 times. Set aside. Separate eggs and place in 2 large mixing bowls. Using an electric mixer, beat egg yolks at moderate speed until lightly colored and thick, approximately 2 minutes. Gradually add ⅔ cup sugar to egg yolks, beating constantly. Add lemon juice, orange juice, lemon zest and orange zest then beat until well mixed. Set aside. Beat egg whites and salt in the second mixing bowl until begin to foam. Add remaining sugar and beat until egg whites are stiff and dry. Set aside. Fold matzo meal-potato starch mixture into egg yolk mixture, blending well. Fold egg whites into the batter and stir to mix well. Pour batter into an ungreased tube pan. Bake 1 hour or until a toothpick inserted in the center of the cake comes out clean. Cool cake by inverting the pan onto a bottle. Do not remove the cake from the pan until it is completely cooled.