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Parve
Easy
12 Servings
Allergens 
1 Hour, 10 Minutes
Diets
This recipe was developed and given to me by our beloved Mrs. Rotenberg from Toronto. She’s a cherished mechaneches at Bais Yaakov High school. She happens to be the wife of the talented Abie Rotenberg, but she’s famous in her own right. This cake has made my house a kiddush stop for friends and family. Yields 2 9×13-inch (23×33 centimeter) pans or 2 bundt pans
14 eggs, separated (keep only 3 yolks)
2 and 1/2 cups sugar, divided
1/2 cup orange juice
1 tablespoon vanilla sugar
2 cups oil
1/2 teaspoon salt
2 teaspoons Gefen Baking Powder
1 cup Gefen Potato Starch
1 cup matzah meal, such as Yehuda Matzos Matzo Meal
5 tablespoons brown sugar
5 teaspoons Gefen Cinnamon
1 cup matzah meal, such as Yehuda Matzos Matzo Meal
1/2 cup oil
1/4 cup sugar
1/4 cup ground hazelnuts (for a nut-free topping, use coconut flour)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Beat the egg whites with one cup sugar until stiff peaks form.
In a separate bowl, whisk the three egg yolks with the orange juice, vanilla sugar, oil, salt, baking powder, potato starch, matzah meal, and one and a half cups sugar.
Gently fold the batter into the egg whites until fully incorporated.
Divide half of the batter between two 9×13-inch (23×33-centimeter) pans or two Bundt pans.
Combine the cinnamon mixture ingredients in a small bowl. Divide the cinnamon mixture between the two pans and give each one a swirl.
Divide the remaining batter between the two pans.
Mix the ingredients until crumbs form and sprinkle them over the top of the cake.
Bake for 35–40 minutes, or just until a knife comes out clean.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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