Preheat oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
Beat egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min. or until thick and lemon colored. Add almonds, orange zest and juice; beat 1 min. or until well blended. Gently stir in matzo cake meal and potato starch. Add egg white mixture; stir gently until well blended. Spread into ungreased 10-inch tube pan.
Bake 50 min. to 1 hour or until golden brown. Invert cake onto wire rack; cool completely in pan. Loosen cake from pan; remove from pan to serving plate. Sprinkle with the powdered sugar.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Sponge cakes are often turned upside-down to cool so that the air pockets do not collapse during cooling. Place tube pan upside-down on its feet or on a wire rack; let stand 30 min. or until cake is completely cooled. Turn upright. Run thin knife or spatula around tube and outside edge of pan to loosen cake. Remove cake from pan.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.