Ingredients

• 8 eggs yolks
• 1 cup white sugar
• 1 tablespoon orange zest
• 0.75 cups matzo cake meal
• 0.25 cups potato starch
• 8 eggs whites
• 0.5 cups white sugar
• 1.5 tablespoons fresh orange juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and line the bottom of a 10-inch tube pan with parchment paper.
2. 2 Whisk egg yolks in a medium bowl until lighter in color. Gradually add 1 cup sugar and orange zest; continue whisking until thick and pale, about 7 minutes.
3. 3 Sift matzo cake meal and potato starch together; set aside.
4. 4 Beat egg whites in a large glass or metal mixing bowl until foamy. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form stiff peaks. Fold matzo mixture into yolk mixture alternately with orange juice. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread evenly into the prepared pan.
5. 5 Bake cake in the preheated oven, checking after 45 minutes, until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a wire rack to cool. Run a knife around the sides of the cake before removing from the pan.

Nutrition per serving