Orange Chocolate Chiffon Cake
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||13 g|
|sat fat||3 g|
- Portion size: 8 to 12
End the seder enjoyably with a light — not to mention attractively high — cake enriched with shards of chocolate and a fillip of orange flavouring.
- 1 cup 1cupground pecanpecans
- 3 tbsp 3tbsppotato starch
- 1/4 cup 1/4cupmatzo cake meal
- 3 oz 3ozbittersweet chocolate, finely chopped
- 1 tbsp 1tbspgrated orange rind
- 2 tsp 2tspinstant espresso granules or instant coffee granules
- 9 9eggeggs, separated
- 1 cup 1cupgranulated sugar
- 1 pinch 1pinchsalt
Lightly grease sides of 10-inch (4 L) tube pan; line bottom with parchment or waxed paper. Set aside.
In small bowl, combine pecans, potato starch, cake meal, chocolate, orange rind and espresso; set aside.
In large bowl, beat yolks with half of the sugar for 5 minutes or until pale and thickened. In separate bowl and using clean beaters, beat whites with salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Fold one-third of each of the egg white and pecan mixtures into egg yolk mixture. Repeat twice, folding just until some white streaks remain. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven for about 45 minutes or until puffed and top springs back when touched. Immediately invert pan onto legs or suspend over neck of bottle; let cool. Run thin knife around edges of cake to unmould. Remove bottom. Peel off parchment paper. (Cake can be stored in airtight container at room temperature for up to 2 days.)
Additional information :
Tip: To make this cake at other times, replace potato starch and matzo cake meal with 1/2 cup (125 mL) all-purpose flour.