8 eggs, separated
1 1/2 c. sugar
2/3 c. orange juice
1 tsp. grated orange rind
1 1/4 c. sifted Passover cake meal
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 c. nuts, finely chopped

ORANGE SAUCE:

1 tbsp. potato starch
1/4 c. sugar
1/4 tsp. salt
12 tsp. grated orange rind
1 c. orange juice

Beat egg yolks until thick and lemon colored. Gradually add sugar, beating after each addition until mixture is light but very thick. Stir in orange rind. Sift together cake meal, salt and cinnamon; add nuts and mix lightly. Fold dry ingredients gently into beaten egg yolks alternately with orange juice. Beat egg whites until stiff but not dry and then gently fold into cake batter, blending well. Turn into 9" or 10" ungreased tube pan.

Bake in 325 degree oven for 1 hour or until done. Remove from oven; invert pan and cool cake before removing from pan. Top with Orange Sauce.

To make sauce: Mix all ingredients together in a saucepan. Cook over low heat until thickened.