Recipe By Brynie Greisman
Pesach cakes are notoriously temperamental. Just when you think you’ve found a recipe that works, and the cake comes out “as high as the sky,” a few minutes later it’s “as low as the sea” — which is very frustrating, to say the least.
Here is a cake that stays high and fluffy, has very little oil, and lends itself to all different variations — fruit, chocolate, nuts, and more. Follow instructions carefully and your cake will look and taste just like mine!
Yields 1 tube pan
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Add egg whites one by one to the mixer while it is on the lowest speed. After all the whites are added, raise the speed to medium for 30 seconds and finally to the highest speed. Add the sugar and salt gradually and continue beating until soft peaks form. Set aside.
Beat yolks until light and lemony. Add oil and mix together. Lower speed and add the baking powder, then the orange juice and wine alternately with the potato starch. Don’t overmix.
Fold in the whites gently, just until incorporated. Fold in the grated chocolate.
Grease a tube pan just on the bottom. Pour batter into pan and bake for 30–35 minutes or until golden. Cool before slicing.
Sifting the potato starch over the mixer as you add it to the batter will result in a lighter, more uniform cake.
Use a vegetable peeler to grate your chocolate and grate it over a plastic soup bowl for easy transfer and clean up.
1. Use chocolate liqueur instead of the wine.
2. Instead of the grated chocolate, fold in a finely grated apple and add cinnamon and vanilla sugar to taste.
3. Substitute one-fourth cup of cocoa powder (or more) for same amount of potato starch for a chocolate cake. Add another tablespoon of oil to keep the cake moist.
Photography: Moishe Wulliger
Styling: Renee Muller
