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Striped Chiffon Cake with Coffee Frosting

Parve Parve
10 Servings Serving Icon
1 Hour, 15 Minutes Preferences Icon

This elegant and easy cake can be used to nosh on or as a dessert to round off a Yom Tov seudah. Your guests will appreciate the nice balance between the fluffy cake with hints of chocolate and its delicious frosting.


Bake the Cake

Yields 1 round cake


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


Beat egg yolks until pale yellow. Add 1/2 cup sugar and continue to beat until mixture begins to thicken. Add oil, potato starch, salt, vanilla sugar, and baking powder and beat until well combined.


In a separate bowl with clean beaters, beat egg whites until soft peaks form. Gradually add one cup sugar and continue to beat until a stiff meringue forms. Stir a small amount of the mixture into the egg yolk mixture until combined, then fold in remaining beaten whites.


Spoon a third of the batter into an ungreased tube pan and sprinkle evenly with half the grated chocolate. Spoon another third of the batter carefully over the chocolate and repeat with the remaining chocolate and batter.


Bake for one hour or until top springs back when touched. Remove from oven and invert onto a soda or wine bottle to cool. 

Make the Frosting


While cake is cooling, prepare frosting: In a small bowl, combine frosting ingredients, mixing vigorously until well combined and smooth. (If frosting is too thick, add water bit by bit to achieve a thick, creamy frosting; if it becomes too watery, add a little more confectioners’ sugar until desired consistency is achieved.) Pour over cooled cake.


Photography: Moishe Wulliger

Styling: Renee Muller