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Recipe by My Kosher Recipe Contest

Pesach coffee cake

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Pesach coffee cake
Dairy Dairy
Medium Medium
0 Servings
Allergens

No Allergens specified

1 Hour
Diets

No Diets specified

Yields: one 9×13″ or 3 loaf pans

Ingredients

Pesach Coffee Cake

  • CAKE:

  • 1/4 cup instant coffee granules

  • 1/4 cup hot water

  • 1 cup + 2 tbsp sugar, divided

  • 7 eggs, separated

  • 1 cup oil

  • 1 cup potato starch

  • 2 tbsp vanilla sugar

  • ICING:

  • 2 tsp instant coffee granules

  • 2 1/2 tbsp hot water

  • 1 cup poweded sugar

Directions

Directions

1.

1. Preheat oven to 350°F. Mix coffee, hot water and 2 tbsp sugar in a small bowl until dissolved. Let cool.

2.

2. Beat eggs whites with an electric mixer until soft peaks form. While mixer is running on medium-high speed, slowly add remaining 1 cup sugar until soft peaks form. Turn mixerto lowest setting and add egg yolks, oil, potato starch, vanilla sugar and cooled coffee. Mix just until incorporated.

3.

3. Pour into a parchment paper-lined baking tin and bake for 40-55 minutes, until puffed and golden and a toothpick comes out clean.

4.

4. For icing, dissolve coffee granules in hot water, then mix with pewdered sugar. Once cake is completely cooled, top with icing.

Directions

Directions

Pesach coffee cake

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