Vanilla Chiffon Cake with Chocolate Sorbet

• 1 1/2 cups sugar
• 1/2 cup matzo cake meal
• 1/2 cup potato starch
• 1 1/2 vanilla beans, chopped
• 1/2 teaspoon coarse salt
• 7 large eggs, separated
• 2 tablespoons vegetable oil
• 2 tablespoons brandy
• Chocolate Sorbet

1. Preheat oven to 350F.
2. Blend 1/2 cup sugar, matzo cake meal, potato starch, vanilla beans and salt in processor until beans are finely chopped.
3. Sift mixture into small bowl; discard beans in sieve.
4. Using electric mixer, beat egg whites in large bowl until medium-firm peaks form.
5. Gradually add 3/4 cup sugar, beating until stiff but not dry.
6. Using the same beaters, beat yolks and 1/4 cup sugar in another bowl until thick, about 5 minutes.
7. Gradually beat in oil, then brandy.
8. Beat in matzo mixture.
9. Fold in whites in 3 additions.
10. Transfer batter to ungreased 10-inch-diameter tube pan with removable bottom.
11. Bake until tester inserted near center comes out clean, about 37 minutes.
12. Immediately invert center tube pan onto narrow-neck bottle.
13. Cool completely.
14. (Can be made 1 day ahead.
15. Cover cake in pan.)
16. Cut around pan sides to loosed cake.
17. Cut into wedges; serve with sorbet.

sugar, matzo cake meal, potato starch, vanilla beans, coarse salt, eggs, vegetable oil, brandy, chocolate sorbet

Taken from www.epicurious.com/recipes/food/views/vanilla-chiffon-cake-with-chocolate-sorbet-3145 (may not work)