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Anna Sudman's Passover spongecake

8 large eggs, separated

5 tablespoons orange juice

1 1/2 cups sugar

1/2 cup cake meal

1/2 cup potato starch

1. Set the oven at 350 degrees. Have on hand a 10-inch aluminum angel food pan with a removable tube. Do not grease the pan.

2. In an electric mixer, beat the egg yolks and orange juice for 1 minute. Add 1 cup of sugar and beat for 5 minutes over medium-high speed, or until the mixture turns lighter in color and thickens.

3. Remove the bowl from the mixer stand. Sift the cake meal and potato starch onto the egg mixture and use a rubber spatula to mix the dry ingredients just until they are moist. The mixture will be very thick.

4. In an electric mixer, beat the egg whites until they turn frothy and begin to thicken. With the machine running, gradually beat in the remaining 1/2 cup sugar until it has all been added. Continue to beat the whites over medium high speed until firm peaks form.

5. With a rubber spatula, fold the yolk mixture into the whites until they have been incorporated, taking care not to deflate the whites.

6. Carefully transfer the batter to the ungreased pan. Bake the cake for 50 to 55 minutes or until the cake rises to the top of the pan and the top is golden brown. Remove the cake from the oven and immediately invert the cake onto the counter and let it cool completely.

7. To remove the cake from the pan: Use a sharp knife to cut around the sides and center tube of the pan, cutting as close to the pan as possible. Try not to cut into the cake as you do this. Carefully lift the center of the tube to remove the cake. Using the knife, cut under the bottom of the cake to release it.

8. Carefully turn the cake out, then turn it right side up. Set the cake on a platter and serve.

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