Passover chiffon cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | Eggs; separated | |
| ½ | cup | Cake meal |
| ⅓ | cup | Peanut oil |
| ¼ | cup | Each orange & lemon juice; mixed together |
| 1½ | cup | Sugar |
| ½ | cup | Potato starch |
| ½ | teaspoon | Salt |
Directions
Beat egg whites stiff, adding ½ cup sugar slowly while beating. Beat yolks and one cup of sugar until well mixed. Add cake meal, potato starch, oil, salt and juices and mix well. Fold whites in with large spatula. Bake in ungreased tube pan at 325 degrees for one hour. If not brown on top, let stay in oven for a few minutes longer. Invert pan and let cool before taking out of pan. A double star recipe! Posted to JEWISH-FOOD digest by "Heardy VanOver" <heardy@...> on Apr 5, 1998