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Parve
Easy
1 Hour, 20 Minutes
Diets 
This recipe is from der heim. It was originally given to Mrs. T. Wenger by Mrs. F. Hart. When my friend shared it with me, I decided to give it a try, and I was pleasantly surprised. The yeast added so much! This cake is light and fluffy and very flavorful. I now make it every year for Rosh Hashanah!
2 tablespoons dry wine, such as Baron Herzog Chenin Blanc
2 tablespoons whiskey
1 level teaspoon Shibolim Dry Yeast
7 eggs, separated
1/2 cup + 2 tablespoons golden sugar
1 and 1/2 cups Shibolim Flour (I use 80% whole wheat)
full 1/2 cup honey
1/4 cup oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon cardamon (optional)
1/8 teaspoon cloves (optional)
Preheat oven to 300 degree Fahrenheit (150 degrees Celsius).
Combine wine and whiskey in a small bowl. Dissolve yeast in it.
Meanwhile, beat egg whites until stiff, gradually adding the sugar. Set aside.
Beat the yolks with the rest of the ingredients, including the yeast mixture, until well combined. Fold the whites into the batter. Carefully pour the batter into an ungreased tube pan and bake for 55 minutes, or until golden brown.
Remove the cake from the oven and turn it over on a bottle until it cools.
Styling and Photography by Chay Berger
Food Prep by Kayla Miller
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