A light lemon sponge cake, suitable for Passover. A good use for that leftover matzo meal too.
INGREDIENTS (for 1 servings):
- 9 egg whites
- 9 egg yolks
- 1 1/3 cups confectioners' sugar
- 1 1/2 lemons, juiced
- 1/2 cup potato flour
- 1/2 cup matzo cake meal
Beat whites until stiff. Beat in confectioners' sugar. Beat together yolks and lemon juice: fold yolk mixture into egg whites. Fold in potato flour and matzo meal. Pour batter into ungreased tube pan.
Bake at 375 degrees F (190 degrees C) for approximately 1 hour.