6 eggs, separated
1 cup sugar
1/4 cup orange juice
1 tablespoon lemon juice
Granted rind of 1 lemon
1/3 cup honey
1/2 cup cake meal, sifted
1/2 cup potato starch
1 teaspoon salt
In a large bowl, beat the egg yolks for 4 to 5 minutes until light. Gradually beat in the sugar. Stir in the juices, rind, and honey; blend well. Sift the cake meal with the potato starch; stir into the egg yolk mixture.
In a large bowl, beat the egg whites with the salt until stiff but not dry. Gently fold the egg whites into the yolk mixture. Pour the batter into an ungreased 9-inch tube pan. Bake in a preheated 325-degree F oven for 55-60 minutes. Invert and cool. Serves 10 or more.
