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Sometimes you just need an alternative to the cocoa- and nut-filled Pesach cakes, and this light and airy apple cake is clearly the answer.
Yields a 9×13-inch pan
7 eggs, separated
1 and 2/3 cups sugar, divided
1 cup oil, such as Gefen Cottonseed Oil
1 cup Gefen Potato Starch
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons vanilla sugar
2 green apples, peeled and finely sliced
4 teaspoons Gefen Cinnamon
powdered sugar, for topping
Preheat oven to 350 degrees Fahrenheit.
Beat egg whites until soft peaks form. With mixer on high speed, slowly add one cup sugar until stiff peaks form.
Lower the mixer to the lowest speed and add egg yolks, oil, potato starch, orange juice, lemon juice, and vanilla sugar. Mix until just combined.
Mix apples with remaining 2/3 cup sugar and cinnamon.
Pour half the batter into a 9 x 13-inch pan lined with Gefen Parchment Paper. Carefully lay the apple slices over the batter, discarding any liquid that has accumulated. Pour the rest of the batter over the apples.
Bake for about 55 minutes, until top is lightly browned and puffed. Once cake has cooled, top with a light layer of sifted powdered sugar.
Photography and Styling by Yossi and Malky Levine
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