Passover Lemon Chiffon Cake

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Bake this cake while you’re hanging around the kitchen anyway and don’t forget to set a timer each time you change the temperature. Also, take care not to slam the oven door when you close it. All this effort will result in a wonderful sponge cake!

1h 40m 16
Medium Gluten Free Vegetarian Pescatarian Passover Parve

Contains: Egg

Directions

For the Cake

  1. Preheat oven to 250 degrees Fahrenheit.

  2. Beat egg whites until stiff; set aside. Beat yolks 10 minutes; add oil, vanilla, lemon juice, then sugar. Gradually add potato starch while mixing. Gently fold yolk mixture into whites.

  3. Pour batter into an ungreased tube pan. Bake at 250 degrees for 10 minutes; raise oven temperature to 300 degrees for half an hour, 325 degrees for 15 minutes, then 350 degrees for 25 minutes.

  4. Remove from oven and immediately invert over a soda or wine bottle and allow to cool completely.

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2 Comments

Emmy •

After spending almost two hours following your instructions exactly, when I inverted the cake pan the cake plopped out immediately and flattened.

Gittel •

I followed the recipe exactly and it burnt with 15 min left to spare.