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Parve
Easy
1 Hour, 20 Minutes
Diets 
This is the first Pesach cake I learned how to make, and it’s bursting with all the flavors that we associate with that Yom Tov. My children yearn all year long for Pesach because they can’t wait for me to make this cake.
Yields 1 large cake
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12 eggs, separated
1 and 1/2 cups sugar
1/2 teaspoon Gefen Lemon Juice
1/2 cup cream Malaga wine
1 cup Manischewitz Cake Meal
1/2 cup Gefen Potato Starch
1 teaspoon cinnamon
Preheat oven to 350 degrees Fahrenheit. Grease one (10-inch) tube pan or one (9×13-inch) baking pan well (or line with Gefen Parchment Paper) and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks until light. Add sugar, lemon juice and wine; mix well. Stir in cake meal and potato starch.
In a second bowl, with a clean whisk, beat egg whites until stiff; fold into batter.
Transfer one third of the batter to a small bowl; blend in cinnamon.
Spoon cinnamon and white batter alternately into prepared pan to make a marble effect. Swirl the cake with a knife to get a pretty pattern.
Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean and top is nicely browned. Allow to cool.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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CAN I USE FLOUR INSTEAD OF CAKE MEAL
Since this is a Pesach recipe, I’m not sure how it would come out with flour.
what wines can be used with this recipe? semi sweet red? semi dry? white? moscato?
What can I use instead of the manschwitz cake mix?
This recipe calls for cake meal, but you can use any KFP plain/vanilla flavored cake mix I’d guess. Would that work for you?