Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).

Turn mixer on low, adding one egg white at a time. Add salt and then half a cup sugar slowly. Turn speed to high and beat until soft peaks form. Pour into a large mixing bowl.

Beat yolks with one whole egg on high speed until frothy. Add remaining half cup sugar gradually, until light and lemony.

Meanwhile, mix vinegar, oil, lemon juice, and wine in a small bowl. Add to yolk mixture alternately with sifted potato starch until  combined.

Gently fold whites into the yolk mixture. Do not mix or the cake will fall.

Mix together a quarter cup sugar and cinnamon in a small bowl.

Pour half the batter into an ungreased tube pan. Sprinkle with half the sugar-cinnamon mixture. Top with remaining batter.

Sprinkle the rest of the sugar-cinnamon mixture on top.

Put a piece of foil under the pan to catch drips. Place in oven and bake for 45 minutes or until done. (Try not to open the oven in the middle.)

Turn over onto a bottle to cool. Don’t worry, it won’t fall out of the pan! When fully cooled, turn right side up and remove from pan.