Almond-Orange Sponge Cake

• 6 eggs, separated
• 1 cup granulated sugar, divided
• 1 cup finely ground PLANTERS Slivered Almonds
• grated peel and juice of 1 orange
• 1/2 cup matzo cake meal
• 2 Tbsp. potato starch
• 1 Tbsp. powdered sugar

1. Preheat oven to 350F.
2. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form.
3. Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
4. Beat egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min.
5. or until thick and lemon colored.
6. Add almonds, orange zest and juice; beat 1 min.
7. or until well blended.
8. Gently stir in matzo cake meal and potato starch.
9. Add egg white mixture; stir gently until well blended.
10. Spread into ungreased 10-inch tube pan.
11. Bake 50 min.
12. to 1 hour or until golden brown.
13. Invert cake onto wire rack; cool completely in pan.
14. Loosen cake from pan; remove from pan to serving plate.
15. Sprinkle with the powdered sugar.

eggs, sugar, orange, matzo cake meal, potato starch, powdered sugar

Taken from www.kraftrecipes.com/recipes/almond-orange-sponge-cake-90713.aspx (may not work)