Passover Lemon Sponge Cake

• 8 extra large or jumbo eggs, room temperature
• 1 and 1/2 cups extra fine sugar, sifted
• 1 tablespoon grated lemon zest
• 1 and 1/2 tablespoons fresh lemon juice
• 3/4 cup potato starch, sifted
• Dash of salt

1. Separate 7 of the eggs.
2. Beat the 7 yolks and the one whole egg until frothy with an electric mixer.
3. Gradually add the sifted sugar, lemon juice, and lemon zest, beating constantly and thoroughly.
4. Gradually add the sifted potato starch stirring constantly to ensure thorough blending.
5. Beat the egg whites with the salt until stiff but not dry. Fold gently but thoroughly into the egg yolk mixture.
6. Place in an ungreased 10-inch tube pan. Bake in a 350 degree oven about 55 minutes or until the cake springs back when touched gently with fingers near the center as well as the edges.
7. Remove from oven and invert the pan over a bottle if your pan doesn't have little feet to stand on. Cool thoroughly before removing the cake carefully to your serving platter.
8. If you like, offer some macerated fresh strawberries alongside when serving.

jumbo eggs, sugar, lemon zest, lemon juice, potato starch, salt

Taken from food52.com/recipes/16805-passover-lemon-sponge-cake (may not work)