Oh my gooodness, do I love this cake. My mom first made this for Passover this year, and even though it was before I went completely gluten-free, I still loved the light texture and flavor of this cake. What would be a shockingly enormous piece of any other cake is not even enough to make me feel completely full. (Of course, this does not mean that I don't make up for that by eating another piece. That is the danger of this cake.) It resembles an angel food cake, but the regular wheat flour has been completely replaced with potato starch. This was the first time that my mom made it with a lemon glaze, which I thought added a nice touch. She usually serves this with some fresh strawberries piled high on top, and some kind of whipped topping is usually involved. I think it would also be fabulous with some sort of dark berry concoction, either heated or just mixed together and tossed with sugar. But personally, I like it best plain so I can enjoy the full intensity of the lemon flavor.
Lemon Passover Sponge Cake
1 1/2 cups sugar, sifted
1 1 /2 tbsp. lemon juice
1 1/2 tsp. grated lemon rind
3/4 cup potato starch, sifted
dash of salt
Separate six of the eggs. Beat the six yolks and the one whole egg until frothy. Gradually add sifted sugar, lemon juice, and lemon rind, beating constantly and thoroughly. Then gradually add sifted potato starch, stirring constantly to ensure thorough blending. Beat the egg whites with the salt until stiff but not dry. Fold gently but thoroughly into egg-yolk mixture. Place in ungreased 10-inch tube pan. Bake in a moderate oven (350 F) about 55 minutes or until cake springs back when touched gently with fingers. Invert pan and cool thoroughly before removing cake. Serve with sliced strawberries, blueberries, or any other dark berries.
If you want to have a lemon glaze, mix together powdered sugar with lemon juice and potato or arrowroot starch until you get a good consistency.
1/2 c. powdered sugar (make sure there is no cornstarch in this if you want this to be kosher!)
1 tsp. potato or arrowroot starch, and more if needed
3 tsp. lemon juice
water to desired consistency
Drizzle over the cake and let harden before serving.