Beat yolks. Gradually add 1 cup sugar, potato starch, vanilla and nuts. Make snow with whites; 1/2 cup sugar. Fold into yolks. Bake at 350f degrees for 1 hour in 9 inch tube pan. Invert; cool for 1 hour. Source Torah Prep High School for Girls Passover booklet. 1962 Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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|Serving Size: 1 Cake (2978g)|
|Recipe Makes: 1 Cake|
|Calories from Fat: 1790 (27%)|
|Amt Per Serving||% DV|
|Total Fat 198.8g||265 %|
|Saturated Fat 62g||310 %|
|Monounsaturated Fat 76.2g|
|Polyunsanturated Fat 27.3g|
|Cholesterol 8460mg||2603 %|
|Sodium 2807mg||97 %|
|Potassium 2706.4mg||71 %|
|Total Carbohydrate 982.8g||289 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 982.1g|
|Protein 251.8g||360 %|
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Calories per serving: 6635
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