Nut free Pesach Sponge Cake
250ml castor sugar
125ml potato flour
5 jumbo size eggs
125ml cake meal
1 Tblsp lemon juice
Separate eggs. Beat whites till stiff. In separate bowl beat yolks, sugar
and liquids till thick and creamy. Fold cake meal and flour into yolk
mixture. Fold stiff whites into flour mixture and blend well. Pour into 2
greased round cake tins. Bake at 180 degrees C for 35 mins.
cool and sandwich halves together with jam, cream etc.