Delectable Passover Sponge Cake

9 eggs - extra large (eggs should be at
room temperature)
1 1/2 cups sugar
3/4 cups cake meal
1/4 cup potato starch
1/2 cup orange juice or 2 tablespoons
concentrated orange juice
juice of l lemon plus the grated rind
pinch of salt

Separate eggs, and beat whites until stiff.
Gradually add half the amount of sugar to
the whites and set aside. Beat yolks and
add the rest of the sugar, lemon rind and
orange juice.
Add potato starch and cake meal to mixture
and mix well.
Fold in the stiffly beaten egg whites.

Preheat oven to 350 degrees Fahrenheit and
bake for 1 hour in a greased cake form with
center tube, that measures 10" x 4 1/4".

Remove cake from oven and turn upside down
to cool for 1 hour.
My cake form has 3 small extended legs,
so I rest it on that. If yours doesn't have legs, you can
rest it on the top of a large soda bottle.

After the cake is cool, cut it into two
equal layers and cover the bottom half
with whipped cream or cool whip, and then
place sliced strawberries over that. Place
the other layer on top, and then cover the
top and sides of the cake with whipped
cream or cool whip. Decorate the top of
the cake with whole strawberries.

It is a delicious strawberry short cake.