Passover Sponge Cake

• 8 egg yolks
• 1 cup white sugar
• 1 tablespoon orange zest
• 3/4 cup matzo cake meal
• 1/4 cup potato starch
• 8 egg whites
• 1/2 cup white sugar
• 1 1/2 tablespoons fresh orange juice

1. Preheat oven to 325 degrees F (165 degrees C). Cut parchment paper to line the bottom of a 10 inch tube pan. Do not grease the pan.
2. In a medium bowl, whip egg yolks until light. Gradually add 1 cup sugar and orange zest; continue whipping until thick and pale, about 7 minutes. Sift together the matzo cake meal and potato starch; set aside. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold the dry ingredients into the yolk mixture alternately with the juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
3. Bake for 1 hour and 10 minutes in the preheated oven, until cake springs back to the touch. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

egg yolks, white sugar, orange zest, matzo cake meal, potato starch, egg whites, white sugar, orange juice

Taken from www.allrecipes.com/recipe/22714/passover-sponge-cake/ (may not work)