Ingredients
10 eggs, separated
2 cups sugar
2/3 cup Matzoh cake meal
1/3 cup potato starch
2 Tbsp warm water
1/2 lemon (juice and rind)
1/2 orange (juice and rind)
reserve additional orange juice and adjust to taste of batter, but do not add more than an additional Tbsp
1/8 tsp salt
Preparation
Pre heat oven to 325
Beat yolks well. Add sugar, a little at a time. Beat well. Add rinds. Add liquids (water, lemon juice and orange juice) alternately with dry ingredients.
In separate chilled bowl, beat egg whites until stiff. Fold into egg yolk mixture. Pour into sponge cake pan (2 part angel food cake pan)
Bake for 1 hour at 325. Invert pan to cool on rack.
