Judy herman's passover orange chiffon cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Matzo cake meal; |
| ¼ | cup | Potato starch; |
| 1½ | cup | Sugar; |
| ¼ | teaspoon | Salt; |
| 10 | larges | Eggs; |
| ½ | cup | Vegetable oil; |
| ¾ | cup | Orange juice; |
| 2 | tablespoons | Grated orange zest; optional |
Directions
Preheat oven to 350 degrees. Sift first four ingredients into a large mixing bowl. Make a well in the middle of the dry ingredients. Add egg yolks, oil, orange juice and orange zest, and beat well with a wooden spoon. In a separate, clean bowl, beat eggs white with electric mixer until stiff. Fold whites into batter. Place batter in an ungreased 10" angel food pan with a removable bottom. Bake at 350 degrees for 1 hour. Remove from oven and invert the pan. Let cool at least 1 hour before removing cake from pan. If desired, cake can be decorated with candied orange peel. Source: The San Diego Union-Tribune, Food Section, Apr. 6, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 04-09-95