Vanilla Chiffon Cake with Chocolate Sorbet

5 Servings (picture below)

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 (see recipe)

Preheat oven to 350 degrees. Blend 1/2 cup sugar; matzo cake meal, potato starch, vanilla beans and salt in processor until beans are finely chopped. Sift mixture into small bowl; discard beans in sieve. Using electric mixer beat egg whites in large bowl until medium-firm peaks form. Gradually add 1/4 cup sugar; beating until stiff but not dry. Using same beaters, beat yolks and 1/4 cup sugar in another bowl until thick, about 5 minutes. Gradually beat in oil, then brandy. Beat in matzo mixture. Fold in whites in 3 additions.

Transfer batter to ungreased 10-inch-diameter tube pan with removable bottom. Bake until tester inserted near center comes out clean, about 37 minutes. Immediately invert center tube of pan onto narrow-neck bottle. Cool completely (Can be made 1 day ahead. Cover cake in pan.)

Cut around pan sides to loosen cake. Cut into wedges; serve with sorbet.