| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Matzo cake meal |
| 1/2 |
c |
Potato starch |
| 1 1/2 |
|
Vanilla beans; chopped |
| 1/2 |
ts |
Coarse salt |
| 7 |
lg |
Eggs; separated |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Brandy |
INSTRUCTIONS
Source: Bon Appetit-April 1997
Preheat oven to 350 degrees. Blend 1/2 cup sugaar, matzo cake meal, potato
starch, vanilla beans and salt in food processor until beans are finely
chopped. Sift mixture into small bowl; discard beans in sieve. Using
electri 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 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 diameter tube
pan with removeable botton. Bake until tester inserted near center comes
out clean, about 37 minutes. Immediately invert center tube of pan onto
narrow-neck bottle. Cool completely. (Can be made 1 day ahead. Cover cake
in pan.) Cut around pan sides to loosen cake. Cut into wedges; serve with
sorbet.
Enjoy! This is very yummy!
Posted to JEWISH-FOOD digest by Dobie607 <Dobie607@aol.com> on Apr 8, 1998
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