CHOCOLATE CHIFFON CAKE: 2 Recipes for Passover

I love a good Chocolate Chiffon Cake, and since Passover starts tomorrow night and lasts for 8 days, these two recipes are very timely! The first recipe is adapted from Manischewitz. The second recipe appeared in Jewish Boston in 2011. I like to toast slices of this cake for breakfast! Great when buttered. You can also top the cake with whipped cream and strawberries!

Chocolate Chiffon Cake #1

Ingredients
3/4 cup sugar
1/2 cup Manischewitz® Cake Meal
2 Tbsp Manischewitz® Potato Starch
1/4 cup cocoa
1/2 tsp salt
1 1/2 tsp baking powder
6 large eggs, separated
1/4 cup vegetable oil
1/2 cup water
1 tsp Madagascar vanilla
9 inch two piece tube pan

Directions
Preheat oven to 350 degrees F.
In bowl add sugar, Manischewitz Cake Meal, Manischewitz Potato Starch, cocoa, salt, and baking powder. With electric mixer or hand mixer, mix until well blended. Make a well in chocolate chiffon mixture and add oil, egg yolks, water, and vanilla. Mix for 2 minutes on medium speed.
In separate bowl, beat egg whites until soft peaks are formed. Fold egg whites into batter gently.
Pour batter into ungreased 9 inch tube pan and bake at 350 degrees F for 1 hour and 10 minutes.
Remove cake from oven and invert pan on a heat resistant bottle until cool.
Remove from pan after cake has cooled.

Chocolate Chiffon Cake #2

This recipe is from David Levy and appeared in 2011 in JewishBoston. It will remind you slightly, but only slightly of charoset. So it's perfect for Passover.

Ingredients
8 eggs separated (bring eggs to room temperature first)
3/4 cup potato starch
1/4 cup matzo cake meal
   sift potato starch and cake meal together
1/2 tsp salt
1-1/2 cups sugar
4 rounded tsp cocoa
1/4 cup vegetable oil
1/4 cup sweet red wine
10 walnuts coarsely chopped

Directions
Preheat oven to 350 degrees. Beat egg whites until stiff; gradually add half of sugar. Beat yolks with remaining sugar and salt; when yolks are thick and light in color add oil, a little at a time. Then add wine and cocoa, beating at low level. Gently fold cake meal/starch mixture into whites, then fold in yolk mixture, mixing nuts in at same time.
Bake in ungreased tube pan for 50 minutes. Turn over and hang from two-liter bottle until cooled.