Vanilla Chiffon Cake with Chocolate Sorbet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fruit such as kiwi, orange, pineapple and berries is a nice garnish for this cake. If you like, puree some of the berries with sugar to make a colorful sauce. Ingredients:
1 1/2 cups sugar |
1/2 cup matzo cake meal |
1/2 cup potato starch |
1 1/2 vanilla beans, chopped |
1/2 teaspoon coarse salt |
7 large eggs, separated |
2 tablespoons vegetable oil |
2 tablespoons brandy |
Directions:
1. Preheat oven to 350°F. Blend 1/2 cup sugar, matzo cake meal, potato starch, vanilla beans and salt in processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve.
2. Using electric mixer, beat egg whites in large bowl until medium-firm peaks form. Gradually add 3/4 cup sugar, beating until stiff but not dry. Using the same beaters, beat yolks and 1/4 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.
3. Transfer batter to ungreased 10-inch-diameter tube pan with removable bottom. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube pan onto narrow-neck bottle. Cool completely. (Can be made 1 day ahead. Cover cake in pan.)
4. Cut around pan sides to loosed cake. Cut into wedges; serve with sorbet.
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