Lemon Sponge Cake
12 eggs, separated
11/2 cups sugar
½ cup orange juice
rind of 1 lemon, grated
rind of one orange, grated.
¼ cup potato flour
1 cup matzo-meal cake flour
Use electric beater to eat egg yolks until frothy and lemon colored. Add
sugar gradually and continue beating. Add orange juice and grated rinds. Sift
together the potato flour and matzo cake flour. Add to the mixture. Using
clean beaters and bowl, beat egg whites until frothy. Add a pinch of salt
and beat until stiff and shiny. Bake in ungreased 10” angel-food pan
for 1 hour. Remove from pan immediately, inverting on to plate. Serves
8
Share this page with a friend!
