Aunt Essie's Passover Chiffon Cake Recipe
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 This recipe for Aunt Essie's Passover Chiffon Cake is from Eat Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 eggs, separated
1/2 cup sugar
3/4 cup matzo meal
1/4 cup potato starch
1 tsp. lemon juice
1/2 cup sugar
1/4 tsp salt
1/4 cup peanut oil
1/4 cup orange juice
1 tsp orange rind
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Directions: |
Directions:Beat whites until they hold soft peaks. Gradually beat in 1/2 cup of sugar. Continue beating until stiff peaks form. Set aside. Mix and sift dry ingredients into small mixing bowl. Make a well and add egg yolks, oil, orange and lemon juice and rind. Beat until smooth. Gently fold egg white mixture into yolk mixture until well blended. Turn into ungreased 9 inch tube pan. Bake in preheated 325° oven for 50 minutes or until top springs back when touched. Turn cake upside down on rack to cool. When cool, remove from pan. |
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Personal
Notes: |
Personal
Notes: This, and soup nuts were my favorite part of Passover. I loved Aunt Essie's chiffon cake. I still love Passover sponge cake. It's a weakness.
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