(Published in the Bergen Record newspaper in 2000)
12 eggs, separated
1 ½ cup sugar
¼ cup orange juice
juice and grated rind of ½ lemon
¾ cup matzoh cake meal
2 heaping Tsp potato starch
1 large drop of oil
Beat egg whites until stiff and all bubbles are gone. Add sugar gradually. Beat until shiny peaks form. Beat egg
yolks in small bowl. Add orange juice and lemon juice. Beat until frothy. Pour
into whites. Fold gently with rubber spatula until completely blended. Sift
potato starch and matzoh meal into mixture. Fold until not pockets are seen. Add
in oil and fold again. Pour into ungreased tube pan. Bake at 350 for exactly
one hour. Invert pan and cool for at least 2 hours.