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Sponge Cake (Gluten-Free)

9 eggs, separated
1 ½ cups sugar
1 1/3 cups potato starch flour
Juice of ½ lemon (1 ½ Tablespoon)

Beat whites until partially stiff. Add ¾ cup sugar and beat until very stiff. Set aside. Mix yolks with ¾ cup

sugar, potato starch and lemon juice. Gently fold in egg whites. Pour in non-greased tube pan or 9 x 13 baking pan at 350F for 1 hour. Before removing from oven, turn oven off, open door slightly and let sit 10 min. Remove and invert tube pan on a wine bottleneck to cool.

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