12-Egg Sponge Cake - cooking recipe

Ingredients

12 eggs, at room temperature and separated
2 c. sugar
juice and grated rind of 1 lemon
1/4 c. orange juice
1 c. matzoh cake meal
1 c. potato starch
1/4 tsp. salt

Preparation

Beat the 12 egg yolks until thick; add the sugar gradually until you have a rich, thick mixture.
Add lemon juice, lemon rind and orange juice and continue beating.
Sift the matzoh cake meal, potato starch and salt together three times; fold in lightly. Beat the egg whites until they stand in peaks, but be sure you stop before they look dry (very important!).
Gently fold into the cake batter.
Line bottom of an 8 x 14-inch pan with waxed paper or oiled brown paper.
Pour in the batter and bake at 325\u00b0 for 1 hour.
Invert on cake rack to cool before removing from pan.