Potato-Flour Sponge Cake

Recipe Ingredients

7		Egg yolks
2		Eggs
1 3/4 cups	346g / 12oz	Powdered sugar
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Lemon rind
7		Egg whites
7/8 cup	54g / 1.9oz	Potato flour - sifted
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

Beat the egg yolks and eggs; gradually add the sugar, beating until thick and light in color. Stir in the lemon juice and rind.

Beat the egg whites until stiff but not dry. Pile onto the sugar mixture. Sift the potato flour and salt over it and fold in gently. Turn into a 10-inch tube pan.

Bake in a 350 degree oven 45 minutes, or until lightly browned and the sides shrink from the pan. Invert and cool.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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