Recipe - Passover Cake With Variations

9 Eggs
1 Three fourths cup Sugar
1 Lemon; juice and grated rind
of
One half cup Potato starch

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: jjmorris@gandalf.rutgers.edu (Joyce Morris)
Preheat oven to 350 degrees, a moderate oven. Separate 7 eggs. Beat whites
until stiff but not dry. Add two whole eggs to the yolks and start beating.
Gradually add sugar, lemon juice and rind while continuing to beat. Add
potato starch and matzo cake flour.

Carefully but throughly fold in beaten whites. Bake in an ungreased 10inch
tube pan for 4050 minutes. Invert pan until cool [If you are lucky you
will need to put it on a wine or Coke bottle]. Remove from pan.

Variations:

1. Add cut dried fruit such as apricots, prunes, and raisins.

2. Add chopped nuts.

3. Use orange juice concentrate instead of lemon juice and orange rind
instead of lemon rind [especially good with nuts].

4. Use apricot nectar instead of lemon juice and use chopped dried
apricots.

5. Use nuts and dried fruit.

6. Use only 1/3 cup potato starch and 1/3 cup matzo cake meal. Add 1/3 cup
cocoa powder. Use up to 3 Tablespoons of Sabra liquer to substitute for
lemon juice [yes you can get it kosher for Passover].

7. Do chocolate substitution and add chocolate chips.

8. Do chocolate substitution and add nuts.

NOTE: If you use nuts, fruit or chocolate chips, use some of the matzo cake
flour to lightly coat. Fold in with egg whites and they will not sink as
badly to the bottom.

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/CAKES

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