Instructions: Preheat oven to 350 F. 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 3/4 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 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. 8 Servings.

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