Vanilla Chiffon Cake with Chocolate Sorbet

1. 1

   Preheat oven to 350F.

2. 2

   Blend 1/2 cup sugar, matzo cake meal, potato starch, vanilla beans and salt in processor until beans are finely chopped.

3. 3

   Sift mixture into small bowl; discard beans in sieve.

4. 4

   Using electric mixer, beat egg whites in large bowl until medium-firm peaks form.

5. 5

   Gradually add 3/4 cup sugar, beating until stiff but not dry.

6. 6

   Using the same beaters, beat yolks and 1/4 cup sugar in another bowl until thick, about 5 minutes.

7. 7

   Gradually beat in oil, then brandy.

8. 8

   Beat in matzo mixture.

9. 9

   Fold in whites in 3 additions.

10. 10

    Transfer batter to ungreased 10-inch-diameter tube pan with removable bottom.

11. 11

    Bake until tester inserted near center comes out clean, about 37 minutes.

12. 12

    Immediately invert center tube pan onto narrow-neck bottle.

13. 13

    Cool completely.

14. 14

    (Can be made 1 day ahead.

15. 15

    Cover cake in pan.)

16. 16

    Cut around pan sides to loosed cake.

17. 17

    Cut into wedges; serve with sorbet.

* Per serving · 4 servings · Values may vary.

No additional tips available.