Passover Sponge Cake

9 eggs, separated
1 1⁄4 cups granulated sugar
1⁄4 cup lemon juice
grated zest of 1 lemon
1⁄2 cup sifted kosher-for-Passover potato starch
1⁄2 cup matzah cake meal
1⁄2 cup finely ground almonds
1⁄4 tsp. salt
Beat egg yolks and sugar in large bowl until light in color. Blend in juice and zest. Combine potato starch, cake meal, almonds and salt; add to egg yolk mixture, blending thoroughly.
Beat egg whites in separate bowl until stiff enough to hold peaks. Fold one-fourth of the whites into egg yolk mixture to loosen batter. Gently but thoroughly fold in remaining whites.
Turn batter into ungreased 10-inch tube pan. Bake in a preheated 350-degree oven 45 minutes, or until cake springs back to the touch and tester inserted in center comes out dry. Remove cake from oven; immediately invert pan and let cake cool completely. Loosen sides and center of cake with sharp knife and unmold onto cake plate.
Serve cake plain or with strawberry-rhubarb compote.
(Louise Fiszer)