When the chiffon cake was developed in the 1920s, it was an instant sensation. Using oil instead of butter and adding beaten egg whites result in an airy yet moist cake. Tropical fruits like mango, papaya, and pineapple would be a colorful and refreshing springtime garnish for this light cake, which is perfect for Passover. Serve it with the Rich Chocolate Sorbet (page 464). 8 servings
1½ cups sugar, divided
½ cup matzo cake meal
½ cup potato starch
1½ vanilla beans, chopped
½ teaspoon coarse kosher salt
7 large eggs, separated, room temperature
2 tablespoons vegetable oil
2 tablespoons brandy
Preheat oven to 350°F. Blend ½ cup sugar, matzo cake meal, potato starch, vanilla beans, and coarse salt in processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve.
Using electric mixer, beat egg whites in large bowl until medium-firm peaks form. Gradually add ¾ cup sugar, beating until stiff but not dry. Using same beaters, beat egg yolks and remaining ¼ cup sugar in another bowl until thick, about 5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in egg white mixture in 3 additions.
Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube of pan over neck of narrow bottle and cool cake completely.
DO AHEAD: Can be made 1 day ahead. Cover cake in pan.
Using sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube, lift cake from pan sides. Cut cake free from pan bottom. Turn cake out onto plate. Using serrated knife, cut cake into wedges.Ingredient Tip: Potato StarchUsing potato starch is a great way to add tenderness to baked goods, and it’s kosher for Passover. You’ll find it in the kosher foods section and baking aisle of the supermarket, as well as at online baking sites.
The Secret to Tender CakesThe secret is in the flour and the mixing, both of which determine the amount of gluten in a cake. Too much gluten makes cakes tough. To ensure that your cake is tender:USE THE RIGHT FLOUR. The more protein a flour has, the more gluten it can produce, so all purpose flour and cake flour are best. Cake flour has slightly less protein and creates an especially fine-textured cake. However, don’t be tempted to use it in place of all purpose flour in a recipe. The two flours are not interchangeable; using cake flour when all purpose is called for can actually create a cake that’s too tender and falls apart.MIX BRIEFLY. Because mixing develops the gluten, don’t overmix your batter once the flour is added. Mix just enough to incorporate the dry ingredients. This rule applies to cookie doughs, as well.
Both the cake and the sauce can be prepared a day ahead. Let the cake stand at room temperature, and chill the sauce in a sealed container. It’s important not to grease the cake pan when making an angel food cake, or the cake may not rise properly. 10 to 12 servings
Sauce
2 12-ounce containers strawberries, hulled
1 12-ounce container blueberries
⅓ cup sugar
1 tablespoon fresh lemon juice
¼ cup amaretto
Cake
1¼ cups sifted cake flour (sifted, then measured)
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice
½ teaspoon almond extract
14 large egg whites, room temperature
1½ teaspoons cream of tartar
½ teaspoon salt
1⅔ cups sugar
Whole strawberries (optional)
SAUCE: Place half of strawberries in medium bowl. Crush with fork or potato masher. Slice remaining strawberries and add to bowl. Add half of blueberries to same bowl. Place remaining blueberries in medium saucepan and crush; add sugar and lemon juice. Stir over medium heat until sugar dissolves and juices become syrupy, about 4 minutes. Cool. Add to strawberry mixture. Stir in amaretto. Let stand 20 minutes.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
CAKE: Position rack in center of oven and preheat to 300°F. Sift sifted flour into medium bowl. Combine vanilla, lemon juice, and almond extract in small bowl. Using electric mixer, beat egg whites in large bowl at medium speed until frothy. Add cream of tartar and salt and beat until soft peaks form. Add sugar ⅓ cup at a time and continue to beat until whites are stiff but not dry. Fold in vanilla mixture. Sift flour over in 4 batches, gently folding in each addition.
Spoon batter into ungreased 10-inch-diameter angel food cake pan with removable bottom. Bake until top of cake is golden brown and springy to touch, about 1 hour 10 minutes. Immediately invert center tube of cake pan over neck of narrow bottle and cool cake completely. Using sharp knife, cut around sides of pan and center tube to loosen cake. Holding center tube, lift cake from pan sides. Cut cake free from pan bottom. Turn cake out onto plate.
DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
Using serrated knife, cut cake into wedges. Place on plates. Spoon berry sauce over. Garnish each with whole strawberry, if desired, and serve.
Orange peel contains essential oils, which deliver the concentrated orange flavor and aroma in this fragrant cake. Blending the grated orange peel with the sugar first helps release the oils from the peel and turns the sugar a pretty pale orange color. 10 to 12 servings
Cake
3 cups unbleached all purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1⅔ cups sugar
1 tablespoon finely grated orange peel
1 vanilla bean, split lengthwise
¾ cup (1½ sticks) unsalted butter, room temperature
3 large eggs
⅔ cup fresh orange juice
⅔ cup buttermilk
Glaze
½ cup fresh orange juice
2 tablespoons sugar
2 tablespoons (¼ stick) unsalted butter
Icing
⅓ cup powdered sugar
2 teaspoons (about) fresh orange juice
CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour 12- to 15-cup Bundt pan. Whisk flour, salt, and baking soda in medium bowl to blend. Using electric mixer, beat sugar and orange peel in large bowl at low speed to release essential oils from peel. Scrape seeds from vanilla bean into sugar mixture and beat to blend well. Add butter and beat until light. Add eggs 1 at a time, beating well after each addition. Mix in orange juice (mixture will look curdled). Stir in flour mixture, then buttermilk. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted near center comes out clean, about 50 minutes.