7 eggs, separated
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
¾ cup potato starch
2/3 cup matzah cake meal
Preheat the oven to 325 degrees and grease 10-inch Bundt pan.
Mix together the egg yolks, granulated sugar, and salt in the bowl of an electric mixer, and beat until they are pale yellow and make a thick ribbon, about 3 minutes. Mix in the vanilla and the lemon zest.
Stir the potato starch with the matzah cake meal in a bowl, and then gently fold it into the egg yolk mixture.
Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Mix a third of the egg whites into the egg yolk batter, and then gently fold in the remainder of the egg whites.
Pour the batter into he greased pan, and bake for 35 to 40 minutes, or until a cake tester comes out dry and clean. Unmold the cake immediately onto a rack and allow to cool completely. Serve with Passover confectioners’ sugar, fruit, whipped cream, or ice cream.