8 eggs
1 1/2 c. granulated sugar
1/2 tsp. salt
2/3 c. orange juice
2 tsp. grated orange rind
1 1/4 c. sifted matzoh cake meal
1 tsp. ginger
1/3 c. finely chopped almonds
Whipped cream, optional

Separate eggs into large mixing bowls. Gradually beat 1 1/4 cups sugar and salt into mixture until very thick and light in color. Add orange juice and rind and beat at high speed until thick and light, about 3 minutes. Beat egg whites at highest speed until whites stand in peaks but are not dry.

Beating continuously make meringue by beating remaining 1/4 cup sugar into whites, a tablespoon at a time. Stir meal and ginger together; gradually fold into orange mixture until smoothly blended. Fold meringue lightly into mixture. Sprinkle nuts over batter and fold in gently.

Turn into ungreased 10 inch tube pan with bottom lined with waxed paper. Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Invert pan on funnel or suspend over cooling rack. Allow to hang 45 minutes.

While slightly warm, remove by running sharp thin-bladed knife around side of pan with one long steady stroke. To serve, top slices with whipped cream and orange sauce.

ORANGE SAUCE:

1/3 c. granulated sugar
1 tbsp. potato starch
1/4 tsp. salt
1/2 tsp. grated orange rind
1 c. orange juice

Blend sugar, starch, and salt in saucepan. Add orange rind. Stir juice into mixture gradually. Cook over low heat stirring constantly until mixture thickens. Yields 1 cup sauce.