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Vanilla Chiffon Cake With Chocolate Sorbet Recipe

Vanilla Chiffon Cake With Chocolate Sorbet Recipe

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Vanilla Chiffon Cake With Chocolate Sorbet

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Ingredients:

Serving

Directions:

Preheat oven to 350.
Blend 1/2 cup sugar, cake meal, potato starch, vanilla and salt in processor until finely chopped.
Sift mixture into small bowl then discard beans in sieve.
Using electric mixer beat egg whites in large bowl until medium firm peaks form.
Gradually add 3/4 cup sugar in another bowl until thick about 5 minutes.
Gradually beat in oil then brandy.
Beat in matzo mixture then fold in whites in 3 additions.
Transfer batter to ungreased tube pan with removable bottom.
Bake until tester inserted near center comes out clean about 35 minutes.
Immediately invert center tube pan onto narrow neck bottle and cool completely.
Cut around pan sides to loosen cake then cut into wedges and serve with sorbet.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.8 Kcal (1749 kJ)
Calories from fat	69.98 Kcal
		% Daily Value*
Total Fat	7.78g	12%
Cholesterol	162.75mg	54%
Sodium	210.98mg	9%
Potassium	61.23mg	1%
Total Carbs	77.17g	26%
Sugars	37.5g	150%
Dietary Fiber	31g	124%
Protein	6.43g	13%
Iron	1.5mg	8%
Calcium	25mg	2%

Amount Per 100 g
Calories	312.23 Kcal (1307 kJ)
Calories from fat	52.29 Kcal
		% Daily Value*
Total Fat	5.81g	12%
Cholesterol	121.63mg	54%
Sodium	157.67mg	9%
Potassium	45.76mg	1%
Total Carbs	57.67g	26%
Sugars	28.02g	150%
Dietary Fiber	23.17g	124%
Protein	4.8g	13%
Iron	1.1mg	8%
Calcium	18.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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