So, this cake is the last Passover recipe I'm making - this year, anyway. Yes, I still have a couple more stashed away to try out next year. I enjoyed making, if not eating, most of these dishes (kugel...), and will definitely make several of them again (matzo ball soup, fruit chews...)
About the cake. It was pretty, and smelled nice, but even though I thought my gentle folding of the egg whites in to the batter was thorough, I must have missed some spots. There was a thin layer of really heavy, think, wet cake at the bottom in parts. Oops. The top part, especially the outer crust, was tasty, and reminded me of an angel food cake.
Ok, let's get a move on, I want to get back to baking with real flour!
12 large eggs
1 1/3 cup potato flour
2 1/3 cup sugar
1 lemon - juice and zested rind
Preheat oven to 300.
Beat whites stiff.
Beat yolks well.
Add sugar and lemon to yolks. Beat thoroughly.
Add potato flour and beat again.
Fold in beaten egg whites gently.
Bake in un-greased springform pan, 40 - 50 minutes.
Yeah woo the cake is done party time!