Title: Passover Sponge Cake
Categories: Passover Cake
Yield: 1 Cake
| 1 | | Egg, whole |
| 6 | | Eggs, separated |
| 1 1/2 | c | Sugar |
| 1 1/2 | tb | Lemon juice |
| 1 1/2 | ts | Lemon rind, grated |
| 1 | pk | Vanilla sugar |
| 1/2 | c | Potato starch |
| 1/4 | c | Matzoh cake flour |
| | ds | Salt |
Beat yolks with whole egg until foamy. Gradually add sugar, juice, rind and
vanilla sugar*. Mix in potato starch and cake flour until well blended.
Beat whites with salt until stiff. Fold into yolk mixture. Pour into
ungreased tube pan; bake at 350f degrees for 55 minutes. Invert; cool for 1
hour. *Instead of vanilla sugar use 1 teaspoon vanilla and 1 teaspoon
sugar. Source: Torah Prep High School for Girls Pesach booklet.