Title: Passover Sponge Cake
Categories: Passover, Cakes
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.

Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997