This delicate, light cake is moist and delivers great flavor.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat egg whites until stiff. Set aside.
Beat yolks with sugar until smooth and pale yellow. Add oil, juice, coconut, filberts, and salt. Mix well. Add potato starch and mix just until combined.
Pour into a 9- x 13-inch pan lined with Gefen Parchment Paper. Bake for half an hour or until golden.
Notes: As with all delicate Pesach cakes, it’s best to sift the potato starch over the batter as the mixer is mixing, and beat just until incorporated.
Heat sugar in a pot until melted. Mix together with nuts and pour over cooled cake.