Judy Herman’s Passover Orange Chiffon Cake

Ingrients & Directions 3/4 c Matzo cake meal; 10 lg Eggs; 1/4 c Potato starch; 1/2 c Vegetable oil; 1 1/2 c Sugar; 3/4 c Orange juice; 1/4 ts Salt; 2 tb Grated orange zest; optional Preheat oven to 350 degrees. Sift first four ingredients into a large mixing bowl. […]

Ingrients & Directions


3/4 c Matzo cake meal; 10 lg Eggs;
1/4 c Potato starch; 1/2 c Vegetable oil;
1 1/2 c Sugar; 3/4 c Orange juice;
1/4 ts Salt; 2 tb Grated orange zest; optional

Preheat oven to 350 degrees. Sift first four ingredients into a large
mixing bowl. Make a well in the middle of the dry ingredients. Add
egg yolks, oil, orange juice and orange zest, and beat well with a
wooden spoon. In a separate, clean bowl, beat eggs white with
electric mixer until stiff. Fold whites into batter. Place batter
in an ungreased 10″ angel food pan with a removable bottom. Bake at
350 degrees for 1 hour. Remove from oven and invert the pan. Let
cool at least 1 hour before removing cake from pan. If desired, cake
can be decorated with candied orange peel.

Yields
12 servings

RobinDee

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