Passover Nut And Raspberry Cake - cooking recipe

Ingredients

8 eggs, separated
1/4 tsp. salt
1 1/4 c. sugar
1 lemon (juice and grated rind)
1/4 c. raspberry jelly
1/2 c. chopped walnuts
1/2 c. cake meal
1/2 c. potato starch

Preparation

Preheat oven to 325\u00b0.
Beat egg yolks and sugar until thick and lemon colored.
Add juice and rind of lemon.
Add jelly, walnuts, cake meal and potato starch.
Add salt to egg whites. Beat until stiff.
Fold into yolk mixture and pour into angel food pan.
Sprinkle with more nuts.
Bake for 1 hour.