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
Main ingredients
7 eggs, separated
1 cup sugar
1/4 teaspoon salt
2 tablespoons oil
2 and 1/2 teaspoons Haddar Baking Powder
2 and 1/2 tablespoons freshly squeezed orange juice
1 and 1/2 tablespoons Baron Herzog Chenin Blanc or other semi-dry white wine or gluten free chocolate liqueur
1 and 1/4 cups Gefen Potato Starch
1/4 – 1/3 cup grated good quality parve (non-dairy) chocolate
