passover sponge cake recipe
Here's the recipe:
9 Egg Sponge Cake (paraphrased from Manischewitz Box)
9 eggs, separated
2 cups sugar
6 tablespoons water
2 1/2 teaspoons grated lemon rind, (you can also add some orange rind)
1/4 cup lemon juice
3/4 cup matza cake meal
3/4 cup potato starch
1/2 teaspoon salt
Beat the egg yolks slightly, then gradually beat in sugar (1/3 cup at a time) until mixture is light and fluffy.
Add water, lemon rind (and orange rind, if used) and lemon juice. Beat thoroughly.
Gradually (to avoid lumps,) lightly mix in cake meal and potato starch.
Beat egg whites with salt until stiff but not dry.
Mix a bit of the beaten egg white into the batter to lighten it. Fold the rest into the batter gently but thoroughly.
Pour into an ungreased 9-inch tube pan. Bake in a slow oven (325 degrees F) for 1 1/4 hours or until cake springs back when touched lightly.
Invert pan over a bottle and cool thoroughly before removing cake.