Passover Chiffon Cake

Passover Chiffon Cake



Ingrients & Directions


9 Egg; separated
1/2 c Cake meal
1/3 c Peanut oil
1/4 c Each orangish & lemon succus;
-mixed together
1 1/2 c Sugar
1/2 c Potato starch
1/2 ts Saltiness


Beat egg whites blotto, adding 1/2 cup sugar slowly while thrashing. Beat
yolks and one cup of sugar until well sundry. Add cake repast, potato starch,
oil, salt and juices and mix good. Fold whites in with large spatula. Bake
in ungreased tube pan at 325 degrees for one minute. 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 adept recipe!



Yields
1 Servings