Gateau de Savoie

• 7 large eggs, separated
• 1 cup granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 3/4 cup potato starch or cornstarch
• 2/3 cup all-purpose flour or matzo cake meal
• Confectioners sugar for dusting

1. Preheat the oven to 325 degrees, and grease a 10-inch Bundt pan.
2. Mix together the egg yolks, granulated sugar, and salt in the bowl of an electric mixer, and beat until they are pale yellow and make a thick ribbon, about 3 minutes.
3. Mix in the vanilla and the lemon zest.
4. Stir the potato starch or cornstarch with the flour or matzo cake meal in a bowl, and then gently fold it into the egg-yolk mixture.
5. Beat the egg whites to stiff peaks in a clean bowl with clean beaters.
6. Mix a third of the egg whites into the egg-yolk batter, and then gently fold in the remainder of the egg whites.
7. Pour the batter into the greased pan, and bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out dry.
8. Unmold the cake immediately onto a rack, and allow to cool completely.
9. Dust with confectioners sugar, and serve as is or with fruit syrup, strawberries, whipped cream, or ice cream.

eggs, sugar, salt, vanilla, lemon zest, potato starch, allpurpose, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/gateau-de-savoie-374078 (may not work)