Title: Orange Chocolate Chiffon Cake Categories: Desserts, Passover, Cakes Yield: 12 Servings 1 c Pecans; Ground 3 tb Potato Starch 1/4 c Matzo Cake Meal 3 oz Bittersweet Chocolate; -Finely Chopped 1 tb Grated Orange Rind 2 ts Instant Espresso; Or Coffee -Granules 9 Eggs; Separated 1 c Granulated Sugar 1 pn Salt Lightly grease sides of 10-inch tube pan; line bottom with parchment or waxed paper. Set aside. In small bowl, combine pecans, potato starch, cake meal, chocolate, orange rind and espresso; set aside. In large bowl, beat yolks with half of the sugar for 5 minutes or until pale and thickened. In separate bowl and usiing clean beaters, beat whites with salt until soft peaks form. Beat in remaining sugar, 2 Tbsp at a time, until stiff peaks form. Fold one-third of each of the egg white and pecan mixtures into egg yolk mixture. Repeat twice, folding just until some white streaks remain. Scrape into prepared pan. Bake in centre of 350F oven for about 45 minutes or until puffed and top springs back when touched. Immediately invert pan onto legs or suspend over neck of bottle; let cool. Run thin knife around edges of cake to unmould. Remove bottom. Peel off parchment paper. (Cake can be stored in airtight container at room temperature up to 2 days) Makes 8 to 12 servings. PER EACH OF 12 SERVINGS: about 240 cal, 7 g pro, 13 g total fat (3 g sat. fat), 27 g carb, 1 g fibre, 61 mg chol, 49 mg sodium. % RDI: 3% calcium, 1% iron, 7% vit A, 2% vit C, 9% folate. Formatted by Carole Walberg Recipe by: Daphna Rabinovitch "Canadian Living" April98 Posted to MC-Recipe Digest by "Bob & Carole Walberg"
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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