Grandma Sylvia's Passover Sponge Cake

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When my Grandma Sylvia was alive, she would always make a delicious sponge cake for Passover.  We were always excited about Passover because we knew Grandma would make us this special cake.  She also made a tasty Gefilte Fish from scratch.  If I'm brave, I'll try to make it next Passover and post it.  My cousin, Rozy, makes the sponge cake and gefilte fish for the family now.

When I was in Charleston, my sister gave me the recipe for Grandma's sponge cake.  I just had to make it and it turned out delicious.  It brought back childhood memories of my sweet grandma and the wonderful times we shared--especially eating her Passover sponge cake!

Grandma Sylvia's Passover Sponge Cake

10 eggs

1 1/2 cups sugar

3/4 cake meal

1/4 cup potato starch

Juice of half a lemon (about 1 1/2 Tablespoons)

Separate eggs.  Place yolks in mixer bowl and gradually add sugar, beating until light and creamy.  Combine cake meal and potato starch and add to mixture.  Pour in lemon juice.

In a separate bowl, beat egg whites until very stiff and gently fold into yolk mixture.  Put mixture in an ungreased 10 inch tube pan.  Bake at 350 degrees for about 45 minutes, until cake springs back when pressed.  Invert to cool.

**My sister said she has trouble making this cake--that it always falls.  I don't know what I did different from her, but I did mix everything in glass bowls rather than my plastic bowls.  I also used an angel food cake pan and I let the cake cool completely before I tried to remove it from the pan.  Mine turned out perfect.  My family loved it.

Now I don't know if it is really kosher to do this, but I tried a piece of sponge cake with cool whip and strawberries on the top.  Ummm, that was delicious, too.  But I love it just plain.