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Recipe by Naomi Nachman

Cinnamon Wine Sponge Cake

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Parve Parve
Easy Easy
10 Servings
Allergens
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

For more great cooking, watch Sunny Side Up!

Ingredients

Cinnamon Wine Sponge Cake

  • 12 eggs, separated

  • 1 and 1/2 cups sugar

  • 1/2 teaspoon Gefen Lemon Juice

  • 1/2 cup cream Malaga wine

Directions

1.

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.

2.

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.

3.

In a second bowl, with a clean whisk, beat egg whites until stiff; fold into batter.

4.

Transfer one third of the batter to a small bowl; blend in cinnamon.

5.

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.

6.

Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean and top is nicely browned. Allow to cool.

About

Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.

Cinnamon Wine Sponge Cake

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Miriam D
Miriam D
1 month ago

What can I use instead of the manschwitz cake mix?

Avigael Levi
Admin
Reply to  Miriam D
1 month ago

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?

malka shain
malka shain
1 month ago