Recipe provided by Bess Sirota of the Irvington Chapter.
Passover Sponge Cake
|1½||cups Sugar (sifted)|
|1||Lemon (rind and juice)|
|⅔||cup Cake Meal|
|⅓||cup Potato Starch|
|½||tsp. Salt (sifted)|
Beat yolks until thick - add Lemon with rind and juice.
Then add gradually to egg whites beaten stiff (but not dry) with Sugar added.
Then fold in dry ingredients gradually to above.
Bake at 325° for about an hour. Invert pan until cool.