Recipe - Passover Chiffon Cake

9 Eggs; separated
One half cup Cake meal
1/3 cup Peanut oil
One fourth cup Each orange & lemon juice;
mixed together
1 One half cup Sugar
One half cup Potato starch
One half teaspoon Salt

Beat egg whites stiff, adding One half cup sugar slowly while beating. Beat
yolks and one cup of sugar until well mixed. Add cake meal, potato starch,
oil, salt and juices and mix well. Fold whites in with large spatula. Bake
in ungreased tube pan at 325 degrees for one hour. 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 star recipe!

Posted to JEWISHFOOD digest by "Heardy VanOver" heardy@egyptian.net on
Apr 5, 1998