Sponge Cake With Fresh Rhubarb-Strawberry Compote

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3/4 cup + 2 tablespoons (5 ounces) potato starch

1/4 teaspoon salt

7 large eggs

1 1/4 cups sugar, divided

1 tablespoon fresh orange juice

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla

1/4 teaspoon pure almond extract

2 tablespoons finely grated orange zest

1 tablespoon finely grated lemon zest

Fresh Rhubarb-Strawberry Compote (see Recipe)

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