Berniece Louis's Passover Cake

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9 eggs - separated
1½ cups sugar
1½ teaspoons vanilla
Juice and rind of 1/2 lemon
Juice and rind of 1/2 orange
1/2 cup potato flour (I use corn starch which is not kosher for Passover, but works just fine)
1/2 cup matzoh cake flour (available most places around Passover)

Beat whites with a pinch of salt to peaks, but not dry. Gradually add 1 1/2 cups sugar. Beat until sugar is well beaten in. Beat yolks until creams and light colored. Beat in vanilla, juices and rinds.

Mix 1/2 cup potato flour (or corn starch) and 1/2 cup matzoh cake flour and fold into beaten whites.

Bake in a tube pan at 350 degrees for 40 minutes then 325 degrees for about 15-20 minutes more.

Although my grandmother usually served this with fruit, you can also top it with whipped cream, a glaze of orange or lemon juice mixed with powdered sugar, or (if you happen to have some have some) lemon curd.


-Recipe courtesy of Ann Nichols


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