Recipe By Faigy Grossmann
Oh, the joy of finding the perfect Pesach cake! This one is simple to make and holds up beautifully. Instead of finding a variety of successful recipes, I prefer to work with one basic recipe and change up the flavors. I've included some variations in the recipe below.
Yields 1 tube pan
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Add the whole egg to the yolks.
In a stand mixer, beat the egg whites, gradually adding sugar, until soft peaks form.
In a small bowl, beat the whole egg and yolks with lemon juice. Slowly fold the yolks into the whites.
Sift potato starch into batter, one third at a time, folding gently after each addition. Gently fold in add-ins, if using.
Pour batter into an ungreased tube pan and bake for one hour and 10 minutes. Invert cake to cool.
If desired, make the glaze: Mix ingredients together, starting with one and a half cups confectioner’s sugar. Add more until you reach desired thickness. You don’t want it too runny. Spread over the cooled cake.
This recipe can be baked in 3 loaf pans. Reduce baking time to 40 minutes.
Beat egg whites only until soft peaks. Soft peaks will continue to grow while baking, while stiff peaks are more likely to collapse.
Use egg whites at room temperature, as they’ll beat up more nicely.
Do not grease the tube pan and be sure to invert to cool.
Fold gently! The goal is to retain as much of the whipped volume as possible. If you dump all the ingredients on top of the beaten whites, they will deflate.
Photography by Saraizel Senderovitz
