Passover Sponge Cake (& Strawberries And Cream Passover Cake)

• 12 egg whites
• 12 egg yolks, beaten
• 3 tablespoons potato starch
• grated rind of 1 lemon
• 1 1/3 cups sugar
• 2/3 cup matzo cake meal
• 1 teaspoon whiskey or brandy
• strawberries, sliced and sweetened for middle of cake, left whole for top
• whipped cream

1. Beat egg whites till stiff. Beat sugar in gradually. Stir egg yolks in gently. Fold in cake meal and potato starch a little at a time. Fold in whiskey and lemon rind.
2. Line a tube pan with waxed paper, or use a non-stick tube pan. Pour batter into pan.
3. Bake in a pre-heated 350 oven about 1 hour to 1 hour and 15 minutes, or till done.
4. Cool upside down on a pillow.rnUnmold and serve as is, or cut in half, put whipped cream and sliced berries in the middle, whipped cream and whole berries on top.

egg whites, egg yolks, potato starch, lemon, sugar, matzo cake meal, whiskey, strawberries, whipped cream

Taken from food52.com/recipes/20962-passover-sponge-cake-strawberries-and-cream-passover-cake (may not work)