Vanilla Chiffon Cake (from 4/97 Bon Appetit)

1 ½ cups sugar

½ cup matzo cake meal

½ cup potato starch

1 ½ vanilla beans

½ t K salt

7 large eggs separated

2 T canola oil

2 T brandy

Preheat oven to 350.

Blend ½ cup sugar, matzo cake meal, potato starch, vanilla beans and salt in food processor until beans are finely chopped.  Sift mixture into small bowl.  Discard remains of beans that have not been sifted.

Using electric mixture, beat egg whites in large bowl until medium firm peaks form.  Gradually add 3/4 cup sugar, beating until stiff but not dry.

With same beaters (or with another mixer) beat the yolks and ¼ cup of sugar until thick (about 5 minutes).  Gradually beat in the oil, then brandy.  Beat in matzo meal mixture.

Fold in whites in three additions.

Transfer batter to ungreased 10” tube pan with removeable bottom.   Bake until tester inserted near center comes out clean  (about 37 minute)  Immediately invert center of tube pan onto a narrow necked bottle.   Cool completely.  (Can make a day ahead.  Cover cake in pan.) Cut around pan sides to loosen cake.

Great served with strawberry sauce

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