9 egg yolks
7 egg whites
1 3/4 c. sugar
1 c. potato starch (minus 1 tbsp.)
1 lemon

Preheat oven to 350 degrees. Separate eggs, reserve 7 egg whites. Beat egg yolks until light and creamy. Gradually beat in all of the sugar. Grate lemon add to mixture. Then add juice of lemon and beat until smooth. Add potato starch and mix. do not over beat. Beat egg whites until stiff. Fold in (gently) egg whites with egg yolk mixture. Pour batter into 10 inch tube cake pan (which has been lined with wax paper on the bottom). Bake for 50 minutes. Check cake (cake is done when color is golden brown and cake springs to touch).