Recipe provided by Chef Robert Bennett, Executive Pastry Chef of Classic Cake
Potato Sponge Cake
¾ cups sugar
Juice of 1 lemon
Zest of 1 lemon
1/8 tsp. salt
5 ¾ oz. potato starch
8 egg whites
1/3 cup sugar
Beat 8 egg yolks with ¾ cups of sugar on high speed for 2 minutes.
Add in lemon juice, lemon zest, salt and potato starch. Mix on medium speed for 2 minutes.
Whip egg whites and remaining sugar to firm peaks and fold in to mixture.
Bake at 350 degrees F for 20 minutes or until a toothpick inserted into the center comes out clean.
Yields: 2 x 10" pans at 1 inch each.