Vanilla Chiffon Cake With Chocolate Sorbet |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a very nice cake and a great way to combine vanilla with chocolate for an unbeatable taste. When I made this for a dinner party I had fresh berries in a side bowl to pour over the cake and/or the sorbet. Read more . It was a big hit. Enjoy. Ingredients:
1-1/2 cups granulated 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 |
chocolate sorbet |
Directions:
1. Preheat oven to 350.
2. Blend 1/2 cup sugar, cake meal, potato starch, vanilla and salt in processor until finely chopped.
3. Sift mixture into small bowl then discard beans in sieve.
4. Using electric mixer beat egg whites in large bowl until medium firm peaks form.
5. Gradually add 3/4 cup sugar in another bowl until thick about 5 minutes.
6. Gradually beat in oil then brandy.
7. Beat in matzo mixture then fold in whites in 3 additions.
8. Transfer batter to ungreased tube pan with removable bottom.
9. Bake until tester inserted near center comes out clean about 35 minutes.
10. Immediately invert center tube pan onto narrow neck bottle and cool completely.
11. Cut around pan sides to loosen cake then cut into wedges and serve with sorbet.
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