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Carole Walter’s Passover Lemon Chiffon Cake
I clipped this article from the LA Times newspaper for a special dessert at work, but found it to be adaptable and have kept it in my recipe box.

1/2 c fresh lemon juice

8 large egg yolks

4 t grated lemon zest

1 large egg

2/3 c matzo cake meal

1 2/3 c superfine sugar

2/3 c potato starch

1/3 c vegetable oil


8 large egg whites


1/4 t salt

Preheat oven to 350°F. You'll need an ungreased and perfectly clean angel food cake pan.

Place lemon juice and lemon zest in small saucepan. Bring to low boil, then simmer for 5 minutes. There should be about 6 T liquid; if not add water. Cool. Using fine-mesh strainer, sift matzo meal and potato starch 4 times. Set aside. Place yolks and whole egg in bowl of stand up mixer. Beat on medium speed until mixture begins to thicken. Add 1 cup sugar about a tablespoon at a time, and continue beating until mixture turns pale yellow in color. Scrape sides of bowl occasionally. Slowly add the oil in a steady stream. Reduce speed to medium low. Add cooled lemon juice and zest and beat until blended well. Reduce speed to low, and gradually add the sifted ingredients. Mix until batter is smooth. Transfer to a large mixing bowl. Place egg whites in clean dry bowl of stand up mixer. Using whip, beat whites until frothy, add salt. Increase speed to medium-high, and beat until soft peaks form. Add in the remaining 2/3 cup sugar and beat until blended. With rubber spatula, fold in 1/4 of beaten whites into yolk mixture to lighten. Then fold in remaining whites. Gently spoon batter into ungreased angel food pan. Smooth top. Bake until cake is golden brown and springy to the touch, about 45 to 50 minutes. Remove from oven and invert pan. Cool completely, then unmold.






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