RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Lemon Chiffon - pareve
If I can't have chocolate for dessert, lemon is the next best thing. For those of you who agree, here's a KLP dessert. Karen Selwyn * * * * * * * Carole Walter's Passover Lemon Chiffon Cake Note: The Carole Walter in the recipe title is the author of the cookbook GREAT CAKES. It is not clear from the article accompanying the recipe whether or not this recipe comes from that cookbook. 1/2 cup fresh lemon juice 4 teaspoons grated lemon peel (about 2 medium lemons) 2/3 cup matzo cake meal 2/3 cup potato starch 8 egg yolks 1 egg 1 2/3 cups superfine sugar, divided 1/3 cup flavorless vegetable oil 8 egg whites 1/4 teaspoon salt Place lemon juice and grated peel in small saucepan. Bring to slow boil. Simmer 4 to 5 minutes. (You should have about 6 tablespoons liquid. If not, add a little water.) Set aside to let cool. Using fine-mesh strainer, sift together matzo cake meal and potato starch 4 times. Set aside. Place egg yolks and whole egg in small bowl of electric mixer. Beat on medium speed 2 minutes. Add 1 cup sugar, 1 tablespoon at a time, taking 4 to 5 minutes to blend in well. Scrape sides of bowl occasionally. (Mixture will thicken and turn light yellow in color.) Slowly add oil in steady stream, taking 15 seconds. Beat 1 minute longer. Reduce speed to medium-low. Add cooled lemon juice and peel; beat 1 minute longer. Reduce speed to low. Gradually add dry ingredients and mix until batter is smooth, 10 to 15 seconds. Transfer to large mixing bowl; set aside. Place egg whites in large bowl of mixer. Using clean beaters or whip attachment, beat whites on medium speed until frothy. Add salt. Increase speed to medium-high and beat until soft peaks form. Toward side of bowl, gradually add remaining 2/3 cup sugar, taking 45 seconds to blend. Beat 30 seconds longer. With 2 3/4-inch-wide rubber spatula, fold 1/4 of beaten whites into yolk mixture, taking about 20 turns to lighten mixture. Fold in remaining whites, taking another 40 turns. Gently spoon batter into ungreased 10-inch angel food pan. Smooth top. Bake in a preheated 350-degree oven in lower third of oven until cake is golden brown and springy to the touch, 45 to 50 minutes. Remove from oven and immediately invert pan onto wire rack. Let cake cool completely in pan. Turn cake upright and run thin, sharp knife around sides of pan, then around center tube. Lift cake by center tube and remove ring. Run knife under cake to loosen cake. Invert cake and remove tube section. Transfer cake to platter, top or bottom side up. Store cake at room temperature under glass dome or cover with aluminum foil up to 1 week. Yield: 14 to 16 servings. Source: "Beyond Sponge Cake: Delicious Desserts are Perfect for Passover" ST. LOUIS POST DISPATCH (on-line edition) 4/10/95
