Yield = 8

9 eggs, separated
1 1/3 cup sugar
6 T water
Juice and grated rind from one lemon
3/4 cup matzo cake meal
3/4 cup potato starch
Pinch salt

Beat egg yolks and water. Add sugar gradually and beat until very stiff. Add lemon juice and rind. Sift matzo cake meal, salt and potato starch together and add gradually to egg yolks while beating very smooth. Beat egg whites until stiff. Fold into batter gently and thoroughly. Turn into 10 inch tube pan. Bake in 325 degree oven for 1:10. Invert pan and let thoroughly cool before removing from pan.

Cake Topping
Make raspberry fruit into a sauce and put 1 cup of sauce on each cake (thicken with potato starch)

Suggestions for cake topping
A. 1 cup raspberry jam per cake. Warm the jam and spoon over each piece
B. Danish junket or dessert mix (comes in packages something like gelatin)
C. Canned fruit (thicken the juice with potato starch)
D. Fresh fruit such as strawberries with sugar
E. Cut-up dried fruit simmered and thickened with potato starch