This is a “sponge” cake recipe. I think it tastes best around the 2nd or 3rd day.

12 eggs (separated)
1.5 cups sugar
Juice of 1 lemon
Juice of 1/2 orange
3/4 cup cake meal
1/2 cup potato starch

Beat egg yolks well while adding sugar and juices.
Add cake meal and starch

Beat egg whites stiff (until white peaks)
Add 1/3 of whites to the first mixture

Fold in the balance of the egg whites while adding to 13×9 baking pan lined with baking/wax paper.

Bake 1 hour at 325 degrees.