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Parve
Medium
20 Servings
Allergens 
4 Hours
Diets
I first tested this recipe in the dead of winter (way before Pesach cleaning!). That Shabbos I had quite a few guests and decided to serve it alongside our regular dessert. One person ate four (!) slices, and everyone else loved it as well. Texture is always challenging when it comes to Pesach cakes, so it’s important to follow the instructions precisely. Your family will ooh and aah over it just like mine did.
8 eggs, separated
1 and 1/4 cups sugar, divided
1 tablespoon Gefen Vanilla Sugar
1/2 teaspoon salt
2/3 cup oil
1 full cup Gefen Potato Starch (up to 2 tablespoons more than a cup)
2 tablespoons Gefen Cocoa Powder
1/2 teaspoon instant coffee granules
1/2 teaspoon Gefen Vanilla
3/4 tablespoons oil
1/2 teaspoon coffee granules, dissolved in 1/2 teaspoon hot water
additional 1 tablespoon hot water, plus more if necessary
toasted sliced almonds
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9- x 13-inch (20- x 30-centimeter) pan with Gefen Parchment Paper.
Turn your mixer on and add the whites one at a time on low speed. Add salt. Increase speed of mixer and beat until the whites start to become stiff. Gradually add 1/2 cup sugar and continue beating until glossy peaks form. Set aside.
Beat yolks with remaining 3/4 cup sugar until light and lemony. Add vanilla sugar and oil and continue beating until mixed together well. Add potato starch (sifting in a small sifter over the mixing bowl) and mix until incorporated.
Gently fold in egg white mixture on low speed.
Pour batter into the prepared pan, leaving approximately 3/4 — 1 cup batter in the bowl. Add the cocoa powder and coffee to the remaining batter and mix together. Pour on top of white batter and gently swirl with a knife to marbleize.
Bake in the preheated oven for 45 minutes or until toothpick inserted in the center comes out dry. Cool before glazing.
Combine all glaze ingredients in a small bowl. Add more confectioners’ sugar or hot water to achieve drizzling consistency.
Using a small spoon, drizzle all over cake. Sprinkle with almonds before glaze sets, so they will adhere to the glaze.
Photography: Hudi Greenberger. Styling: Renee Muller.
How Would You
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Best cake ever
does this recipe freeze well?
Yes, it should.
Question Would this be considered a sponge cake? And why does it say that the prep time is four hours?
It’s similar to a sponge cake and we’ll fix the prep time.
flour Can this be made with flour instead of potato starch? How much?
I wouldn’t sub that way. Potato starch and flour are not interchangeable.
Can’t have pesach without it! Can’t have enough of it
Amazing – it is easy and comes out like regular marble cake! It does not need the glaze at all – it is very moist as is.
The best! We make this every year especially for Erev Pesach when there isn’t much to eat. We like it without the glaze, its that good.