Super-Light Citrus Chiffon Cake

Name: Super-Light Citrus Chiffon Cake
Cuisine: Israeli
Ingredients: 75 g (3 oz) potato flour; 65 g (2½ oz) matzah cake meal; 225 g (8 oz) caster sugar; 5 large eggs; 50 ml (2 fl oz) sunflower oil; 50 ml (2 fl oz) orange juice, freshly squeezed if possible; 1 rounded teaspoon finely grated lemon zest; 1 rounded teaspoon finely grated orange zest; pinch of sea salt

Preparation info

Makes
10-12
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A family-sized fine-textured Passover sponge with a delicate orange and lemon flavour that stays moist for several days.

The cake’s moist, delicate texture really needs no embellishment, but for a more dramatic presentation it can be split into two layers and filled with jam or sweetened whipped cream.

Ingredients

75 g (3 oz) potato flour
65 g (2½

Asia
Israel
Cake
Vegetarian

Method

Preheat the oven to 160°C (325°F/Gas 3). Grease and dust lightly with a little cake matzah meal a 23-25 cm (9-10 in) ring tin, about 7.5 cm (3 in) deep.

Sift the potato flour, cake meal and 150 g (5 oz) of the sugar into a large bowl and mix well.

Separate the eggs, put