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I tried this cake for our family Chanukah party. One of my daughters-in-law is gluten free, and I wanted her to have a dessert she could eat. When everyone was packing doggie bags and they took pieces of this cake too, I knew it was a success. High and fluffy with a touch of cinnamon throughout. Freezes well.
9 large eggs (8 separated, 1 whole)
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon vinegar
1 teaspoon oil
2 teaspoons fresh lemon juice or Heaven & Earth Lemon Juice
2 tablespoons sweet wine or Kedem White Grape Juice
1 cup Gefen Potato Starch, sifted
1/4 cup sugar
heaping teaspoon Gefen Cinnamon
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Turn mixer on low, adding one egg white at a time. Add salt and then half a cup sugar slowly. Turn speed to high and beat until soft peaks form. Pour into a large mixing bowl.
Beat yolks with one whole egg on high speed until frothy. Add remaining half cup sugar gradually, until light and lemony.
Meanwhile, mix vinegar, oil, lemon juice, and wine in a small bowl. Add to yolk mixture alternately with sifted potato starch until combined.
Gently fold whites into the yolk mixture. Do not mix or the cake will fall.
Mix together a quarter cup sugar and cinnamon in a small bowl.
Pour half the batter into an ungreased tube pan. Sprinkle with half the sugar-cinnamon mixture. Top with remaining batter.
Sprinkle the rest of the sugar-cinnamon mixture on top.
Put a piece of foil under the pan to catch drips. Place in oven and bake for 45 minutes or until done. (Try not to open the oven in the middle.)
Turn over onto a bottle to cool. Don’t worry, it won’t fall out of the pan! When fully cooled, turn right side up and remove from pan.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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I don’t have a tube pan. Can I use a bundt pan instead? TIA
yes