Diana's Desserts - www.dianasdesserts.com

Vanilla Bean Chiffon Cake

Servings: 8
Fresh fruit, such as kiwi, orange, pineapple, berries, or grapes are nice choices to garnish this lovely Passover cake, or serve it with whipped cream (with a dairy meal), or non-dairy whipped topping.

1 1/2 cups granulated or superfine 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

Garnish: (optional)
Confectoners' sugar (Pareve)

Serve with fresh fruit such as kiwi, orange slices, pineapple chunks, berries or grapes and non-dairy whipped topping or whipped cream.

Preheat oven to 350 degrees F/180 degrees C.

Blend 1/2 cup sugar, matzo cake meal, potato starch, vanilla beans and salt in processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve.

Using electric mixer, beat egg whites in large bowl until medium-firm peaks form. Gradually add 3/4 cup sugar, beating until stiff but not dry. Using the same beaters, beat yolks and 1/4 cup sugar in another bowl until thick, about 5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in whites in 3 additions.

Transfer batter to ungreased 10-inch (25 cm) tube pan with removable bottom. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube pan onto narrow-neck bottle. Cool completely. Cut around pan sides to loosen cake. Dust top of cake with Pareve confectioners' sugar and cut into wedges. Serve with fresh fruit and non-dairy whipped topping or whipped cream, if desired.

Can be made 1 day ahead. Cover cake in pan.

Makes 8 servings.

Date: August 4, 2003