INGREDIENTS

INSTRUCTIONS

Source: Passover Desserts, Washington Post, March 31, 1993, food
section  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 thoroughly fold in beaten whites. Bake in an ungreased 10-inch
tube pan for 40-50 minutes. Invert pan until cool.  Variations    Add
cut dried fruit such as apricots, prunes, and raisins    Add chopped
nuts.    Use orange juice concentrate instead of lemon juice and orange
rind  instead of lemon rind [especially good with nuts].    Use apricot
nectar instead of lemon juice and use chopped dried  apricots    Use
nuts and dried fruit.    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; 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.  Posted to JEWISH-FOOD digest V97 #080 by alotzkar@direct.ca
(Al) on  Mar 8, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 201
Calories From Fat: 39
Total Fat: 4.3g
Cholesterol: 167.4mg
Sodium: 64.3mg
Potassium: 68.9mg
Carbohydrates: 35.7g
Fiber: <1g
Sugar: 35.2g
Protein: 5.7g