| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | (12 oz) sugar |
| 1 | Piece vanilla bean; about 2 inches long | |
| 10 | Eggs; separated, at room temperature | |
| 1/2 | c | (4 fi oz) fresh orange juice |
| 1 | tb | Grated orange zest |
| 1/4 | ts | Salt |
| 3/4 | c | (4 oz) Passover cake meal |
| 1/2 | c | (2 oz) potato starch |
INSTRUCTIONS
Source: Willians-Sonoma (Good Cooking) Position a rack in the middle of an oven and preheat to 3250F. In a food processor fitted with the metal blade, combine the sugar and vanilla bean and process until fine; set aside. In a bowl, using an electric mixer set on high speed, beat the egg yolks until very thick and pale, about 4 minutes. Place the vanilla sugar in a sifter and gradually sift directly onto the yolks, discarding any large pieces of vanilla bean. Continue to beat until the mixture is thick and pale and tripled in voluine1 about 5 minutes. Gradually beat in the orange juice and zest. In a clean bowl, using clean, dry beaters, beat the egg whites and salt until stiff but not dry; set aside. Combine the cake meal and potato starch in the sifter and sift the mixture directly onto the egg yolk mixture. Using a rubber spatula, fold in gently but thoroughly. Then fold in the egg whites, again working gently but thoroughly. Spoon into a tube pan 10 inches in diameter and 4 inches deep. Bake until golden and the top springs back when gently touched, about 50 minutes. Invert the cake in its pan onto the neck of a bottle. Let cool completely, about 1 hour. To remove the cake from the pan, run a sharp knife around the edges of the pan to loosen the cake, then invert onto a cake plate. Carefully lift off the pan. Serve immediately, or cover with a cakE dome and store at cool room temperature for up to 8 hours. Serves 8. Makes one 10-inch cake. Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 21, 1998
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