Light as Air Passover Nut Cake

12 eggs, separated
1 1/2 c. sugar
7 T. matzoh cake meal
1 1/4 c. finely chopped walnuts
1 t. lemon juice
1 T. orange juice

Beat egg yolks and sugar until very thick and lemon colored (about 15 min.). Gradually add cake meal, then chopped walnuts and juices.

In a large mixing bowl, beat egg whites until stiff. Fold in yolk/sugar mixture.

Pour into ungreased 10-inch (2-piece) tube pan. Bake in 325 degree oven about 1 hour.

Turn pan upside down and cool. Loosen cake at sides with a thin, sharp knife and remove it from the pan.