Edna Krasnow's Sponge Cake

Ingredients 7 eggs, (Jumbo or 8 large) separated 1 1/2 cups sugar, sifted 3/4 cup potato starch, sifted 1 tablespoon lemon juice 1/2 tablespoon lemon extract

Instructions 1. Separate all but one of the eggs. Beat yolks and one whole egg until frothy, about 10-15 minutes. Gradually add sugar, lemon juice and extract. Beating constantly and thoroughly, gradually add potato starch. Stir constantly. Beat egg whites with a dash of salt until stiff, but not dry. Fold gently into egg yolk mixture. Do not preheat oven. Bake in ungreased 10" tube pan at 350 for 60 minutes. Invert on bottle until completely cooled.

Notes

There are so many recipe for Passover Sponge Cakes and this ranks right at the top.

Source Doreen Lipman from her mother, Edna Krasnow