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A moist, fluffy Kosher for Passover cake that uses minimal, simple ingredients that is quick to make? Yes, please! This cake is a real crowd pleaser, whichever way you make it. You won’t regret it!
8 eggs, separated
1 cup sugar
3/4 cup potato starch
juice of 1/2 lemon
juice of 1/2 orange
1/4 cup oil, optional
Beat yolks with 1/2 cup sugar, adding potato starch, juices, and oil.
In a separate bowl beat whites with 1/2 cup sugar and fold into yolk mixture.
Pour into nine inch tube pan and bake for one hour at 350 degrees Fahrenheit or in wonder baker on medium-low heat for one hour.
Photography by Tamara Friedman
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