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Pesach Chiffon Cake


A moist, fluffy Kosher for Passover cake that uses minimal, simple ingredients that is quick to make? Yes, please! This cake is a real crowd pleaser, whichever way you make it. You won’t regret it!


Prepare the Chiffon Cake


Beat yolks with 1/2 cup sugar, adding potato starch, juices, and oil.


In a separate bowl beat whites with 1/2 cup sugar and fold into yolk mixture.


Pour into nine inch tube pan and bake for one hour at 350 degrees Fahrenheit or in wonder baker on medium-low heat for one hour.


For marble effect: Pour 2/3 of batter into baking pan, leaving 1/3 in bowl. Mix 1/3 cup cocoa and four tablespoons water. Add to remaining batter and mix very well. Spoon cocoa mixture over white mixture and swirl to obtain marbled effect. Decorate with Chocolate Mousse Cream or Orange Drizzle Icing.


Photography by Tamara Friedman