Vanilla chiffon cake

Yield: 8 Servings

Measure Ingredient
1½ cup Sugar
½ cup Matzo cake meal
½ cup Potato starch
1½ \N Vanilla beans; chopped
½ teaspoon Coarse salt
7 larges Eggs; separated
2 tablespoons Vegetable oil
2 tablespoons Brandy

Source: Bon Appetit-April 1997

Preheat oven to 350 degrees. Blend ½ cup sugaar, matzo cake meal, potato starch, vanilla beans and salt in food processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve. Using electri mixer, beat egg whites in large bowl until medium-firm peaks form.

Gradually add ¾ cup sugar, beating until stiff but not dry. Using same beaters, beat yolks and ¼ cup sugar in another bowl until thick, about 5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in whites in 3 additions. Transfer batter to ungreased 10 inch diameter tube pan with removeable botton. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube of pan onto narrow-neck bottle. Cool completely. (Can be made 1 day ahead. Cover cake in pan.) Cut around pan sides to loosen cake. Cut into wedges; serve with sorbet.

Enjoy! This is very yummy!

Posted to JEWISH-FOOD digest by Dobie607<Dobie607@...> on Apr 8, 1998

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