Passover Sponge Cake


7 eggs, separated
1 c. sugar
juice of 1/2 lemon
1/2 c. potato starch
1/4 c. cake meal

Beat egg yolks until light and fluffy. Add sugar and juice, and beat until blended.

Combine dry ingredients and stir into batter. Beat egg whites until stiff and fold into batter.

Bake in an ungreased 10″ tube pan at 300F for 30 minutes, and 325F for 15 minutes. Invert and cool.