Passover Orange Walnut Torte - cooking recipe

Ingredients

6 large eggs, separated, at room temperature
1 1/3 cups granulated sugar
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1/2 cup matzo cake meal
1/2 cup potato starch
1 cup finely chopped walnuts
1 pinch salt
powdered sugar, for sprinkling on top of torte

Preparation

Set oven rack at middle of oven; preheat oven to 325 degrees F.
In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
Beat in orange juice, lemon juice and rind. Add matzo cake meal and potato starch gradually, beating. Beat until combined well. Fold in walnuts gently.
In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
Stir 1 cup of the beaten egg whites into the orange mixture. Fold in remaining egg whites gently but thoroughly.
Pour into an ungreased 9 inch tube pan (3 1/2 inches deep) with a removable bottom. Bake about 55 to 60 minutes or until cake tester comes out clean.
Invert pan over the neck of a bottle, let it cool upside down.
Run a knife around edge of pan; remove side of pan. Run a knife under bottom of torte to release it.
Transfer carefully with two spatulas to a serving plate. Sprinkle with sifted powdered sugar.