Pineapple-Nut Passover Sponge Cake

Ingredients

 * 3/4 	cup  	potato starch
 * 1/4 	cup 	Cake meal
 * 1/2 	tsp 	Ea. ginger & nutmeg
 * 1/4 	tsp 	salt
 * 10 	large 	eggs (use 4 yolks-10 whites)
 * 2/3 	cup 	Superfine white sugar
 * 1 1/2 	tsp 	Ea. minced lemon and orange
 * zest from navel orange.
 * 3 	tbsp 	Frozen pineapple concentr.
 * 1/2 	cup 	blanched almonds
 * 1 	tbsp 	10x Sugar

Directions

 * 1) Preheat oven to 325°F.
 * 2) Line the bottom of a 9" tube pan with a doughnut shaped piece of wax paper, notching around the cun center circle every inch.
 * 3) Do not grease pan.
 * 4) Sift first 4 ingreds.
 * 5) Into a bowl.
 * 6) Set aside.
 * 7) Separate eggs, droping 4 yolks into one mixing machine bowl and 10 whites into another.
 * 8) Using whisk attachment, beat egg whites on med.hi speed until foamy.
 * 9) Turn speed up to high.
 * 10) Sprinkle in half the Sugar and beat until stiff and glossy.
 * 11) Set bowl with yolks on machine.
 * 12) Beat until light.
 * 13) Sprinkle in remaining Sugar, zests and concentrate.
 * 14) Beat on high speed until well blended.
 * 15) Using a wooden spoon, stir abt.
 * 16) A ½ c. of beaten whites into yolks.
 * 17) Then pour all of yolk mixture over beaten egg whites.
 * 18) Fold in by hand in 12 sweeping strokes.
 * 19) Sift dry ingreds.
 * 20) Again over all and continue folding for another 12 strokes.
 * 21) Sprinkle and fold in nuts (another 12 strokes would suffice).
 * 22) Spoon into prepared pan, smoothing out top.
 * 23) Run a blunt knife around sides to dispel any air bubbles.
 * 24) Bake in center section of oven for 55 min. top should be lightly browned and toothpick, when inserted, should come out clean.
 * 25) Remove from oven and invert tube onto a 3-cup mason jar with a 1 ½" neck, or any convenient holder that will fit the tube.
 * 26) Cool for 1 ½ hrs.
 * 27) Gently unmold.
 * 28) Peel off wax paper.
 * 29) When completely cooled, fift confectioner"s Sugar over.
 * 30) Cut with sharp serrated knife, or pull apart servings with fork.