Pineapple-Nut Passover Sponge Cake

==Ingredients==
* ¾ cup potato starch
* ¼ cup cake meal
* ½ tsp each ginger and nutmeg
* ¼ tsp salt
* 10 large eggs (use 4 yolks - 10 whites)
* ⅔ cup superfine white sugar
* 1½ tsp each minced lemon and orange
* zest from navel orange
* 3 tbsp frozen pineapple concentrate
* ½ cup blanched almonds
* 1 tbsp 10x sugar
==Directions==
# Preheat oven to 325°F.
# Line the bottom of a 9" tube pan with a doughnut shaped piece of wax paper, notching around the center circle every inch.
# Do not grease pan.
# Sift first 4 ingredients into a bowl.
# Set aside.
# Separate eggs, dropping 4 yolks into one mixing machine bowl and 10 whites into another.
# Using whisk attachment, beat egg whites on medium high speed until foamy.
# Turn speed up to high.
# Sprinkle in half the sugar and beat until stiff and glossy.
# Set bowl with yolks on machine.
# Beat until light.
# Sprinkle in remaining sugar, zests and concentrate.
# Beat on high speed until well blended.
# Using a wooden spoon, stir about ½ cup of beaten whites into yolks.
# Then pour all of yolk mixture over beaten egg whites.
# Fold in by hand in 12 sweeping strokes.
# Sift dry ingredients again over all and continue folding for another 12 strokes.
# Sprinkle and fold in nuts (another 12 strokes would suffice).
# Spoon into prepared pan, smoothing out top.
# Run a blunt knife around sides to dispel any air bubbles.
# Bake in center section of oven for 55 minutes. Top should be lightly browned and toothpick, when inserted, should come out clean.
# Remove from oven and invert tube onto a 3-cup mason jar with a 1½" neck, or any convenient holder that will fit the tube.
# Cool for 1½ hrs.
# Gently unmold.
# Peel off wax paper.
# When completely cooled, sift confectioner's sugar over.
# Cut with sharp serrated knife, or pull apart servings with fork.
Category:Cake Recipes
Category:Passover Recipes