The only truly traditional Hanukkah dessert is suf ganiyot, a deep-fried jelly doughnut originating from Israel, but I don’t serve them for Hanukkah. After stuffing ourselves with latkes, the last thing any of us wants is a deep-fried doughnut! We prefer far lighter and refreshing fare such as this moist, airy, festive chiffon cake from The Cake Bible.
|sifted cake flour|
|superfine sugar, divided|
|orange zest, finely grated||•|
|orange juice, freshly squeezed||•||•|
|pure vanilla extract||•|
|cream of tartar||•|
Preheat the oven to 325°F.
In a large mixing bowl, combine the flour, all but
In another large mixing bowl, preferably with the whisk beater of a heavy-duty mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the reserved
Pour the batter into the tube pan (the batter will come to
Loosen the sides with a long metal spatula and remove the cake and center core of the pan. Dislodge the cake from the bottom and center core with a metal spatula or thin sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula well against the sides of the pan.) Invert the cake onto a greased wire rack and reinvert it onto a serving plate.
To serve, sprinkle lightly with powdered sugar if desired and or garnish with fresh flowers. Serve at room temperature or lightly chilled, and cut with a serrated knife.
© 1992 Rose Levy Beranbaum. All rights reserved.