Walnut Sponge Cake

(by Lisa Cohen)

softened butter for pan

1 dozen eggs, separated

1 1/2 c. (scant) sugar

zest and juice of 1 lemon

zest of 1 orange

1 c. matzo flour, sifted

2 T. potato starch, sifted

pinch of salt

1 c. walnuts, chopped finely

Preheat oven to 325 F.

Butter a tube pan, line the bottom with parchment, and butter the parchment.

Beat egg yolks and add half of the sugar, beating until thick.

Add lemon and orange zests and lemon juice.

In a separate bowl, beat egg whites until stiff but not dry.

Add remaining sugar to the whites.

Combine matzo flour, potato starch, salt, and walnuts, and set aside.

Fold egg yolk mixture into whites, then gently fold in flour mixture.

Pour into pan and bake for 1 hour, or until a tester comes out clean.

(Read The Farmer's Wife, the story that accompanies this recipe.)