Passover Chiffon Cake

Passover Chiffon Cake Ingredients

9 Eggs; separated	1 1/2 c Sugar
1/2 c Cake meal	1/2 c Potato starch
1/3 c Peanut oil	1/2 ts Salt
1/4 c Each orange & lemon juice;

Instructions for Passover Chiffon Cake

Beat egg whites stiff, adding 1/2 cup sugar slowly while beating. Beat yolks and one cup of sugar until well mixed. Add cake meal, potato starch, oil, salt and juices and mix well. Fold whites in with large spatula. Bake in ungreased tube pan at 325 degrees for one hour. If not brown on top, let stay in oven for a few minutes longer. Invert pan and let cool before taking out of pan. A double star recipe! Posted to JEWISH-FOOD digest by "Heardy VanOver" on Apr 5, 1998

Main Ingredient: CakeCuisine: Uncategorized

More like this...

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Lemon Chiffon Cake

Chocolate Chiffon Cake

Ingredient Insight - look inside this recipe

Eggs	Lemon	Potato	Salt
Sugar

for flavor and categorization

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