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SARAH'S PASSOVER CHIFFON CAKE | |
9 eggs, separated 1/2 c. cake meal 1/3 c. peanut oil 1/4 c. orange & 1/4 c. lemon juice, mixed together 1 1/2 c. sugar 1/2 c. potato starch 1/2 tsp. salt Beat egg whites stiff, adding 1/2 cup sugar slowly while beating. Beat yolks and 1 cup of sugar until well mixed. Add cake meal, potato starch, oil, salt and juices; mix well. Fold whites in with large spatula. Bake in ungreased tube pan at 325 degrees for 1 hour. If not brown on top, let stay in oven for a few minutes longer. Invert pan and let cool before taking out of pan. A double star recipe! |
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