Potato Starch Sponge Cake

This is a marvelous, light, holiday cake that rises only because of the whipped egg whites in it. This cake is on the Stage-One Feingold diet and is also both gluten-free and milk-free. It is a tall, delicate cake that could be decorated using confectioner's sugar sprinkled on through a strainer, or white frosting and Sunspire Sundrop Peanut candies for a festive look. Containing 8 eggs, this cake makes no pretense of being low-cholesterol.

To find potato starch: Check out the kosher foods section of your grocer if they have one, or a health food store, or a kosher foods store. Potato flour is heavier than potato starch and may not work for this cake.

Being a somewhat delicate cake, I would advise making it the day before you need it, so that should it fall, you can try again. A fallen cake makes a delicious snack for kids.


8 medium eggs (if eggs are too large, cake will rise over top of tube pan)
      (7 large or jumbo eggs might do in a pinch)
1 1/2 C. sugar
1 1/2 tsp.grated lemon rind (optional) (I never use it)
3 Tb. lemon juice
1 C. potato starch, sifted
dash of salt if desired

SEPARATE the 8 eggs.
BEAT the egg yolks for 2 minutes at high speed.
ADD the lemon juice, sugar, and lemon rind.
BEAT for 2 minutes at medium speed.
ADD gradually the sifted potato starch and continue mixing at medium speed for an additional 2 minutes.

WASH beaters carefully (or use an extra set) so no yolk gets into the white.
BEAT the egg whites until stiff.
FOLD the beaten egg whites gently but thoroughly into the yolk mixture (use rubber spatula with vertical circle motion). Do not stir.

Place in an UNGREASED 2-piece 10" tube pan and bake at 350 degrees for 55 to 65 minutes or until the cake springs back when firmly touched with fingers.

INVERT pan and cool thoroughly before removing cake from pan. (MUST be inverted or you get a pancake)

Long ago, large glass Coca Cola bottles were perfect for hanging the tube pan on. Now, in the era of plastics, you will have to use some ingenuity unless you can find a glass bottle with a small mouth to go in that central hole. Some tube pans have "feet" around the top to stand the tube on upside down, which will work if your cake does not rise over the top.

COOL the cake upside down absolutely all the way before removing it from the pan. Do NOT remove if still warm to the touch but only when completely cool.

Cut around sides with a long thin knife and remove cake. Don't forget the sides of the inside circle. Then slide knife between cake and bottom until it can be removed. Place cake upside down on a plate. If desired, sprinkle confectioner's sugar over top.