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passover honey sponge cake prep time: 15 min
cook time: 60 min

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6 eggs (separated and allowed to reach room temperature)
1/2 cup sugar
1/2 cup honey
1/2 cup Matza cake meal zest and juice of half a lemon
3 tbs. of potato starch ground cinnamon to taste (can substitute with cloves)

Preheat oven to 325 degrees
Beat egg whites in a large bowl until stiff
While beating egg whites add sugar very slowly to combine well
When egg whites become shiny looking, set aside
At this time beat egg yolks with honey, lemon zest, and juice
Fold in cake meal, potato starch, and cinnamon
Fold egg yolks into the egg whites until well mixed
Pour into a ungreased loaf pan and bake 55-60 mins.
Cool on rack before removing from pan.


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