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Light-as-Air Passover Nut Cake

  • 12 eggs, separated
  • 1 1/2 c. sugar
  • 7 T. matzoh cake meal
  • 1 1/4 c. finely chopped walnuts
  • 1 t. lemon juice
  • 1 T. orange juice
Beat egg yolks and sugar until very thick and lemon colored (about 15 min.). Gradually add cake meal, then chopped walnuts and juices. In a large mixing bowl, beat egg whites until stiff. Fold in yolk/sugar mixture. Pour into ungreased 10-inch (2-piece) tube pan. Bake in 325 degree oven about 1 hour. Turn pan upside down and cool. Loosen cake at sides with a thin, sharp knife and remove it from the pan.

Barbara Fruitman , Denver, CO

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