Quintessential Passover Cake originally published on Food and Fond Memories on April 20, 2011 by sandyaxelrod Leave a Comment (Edit)
Quintessential Passover Cake
Kosher for Passover Lemon Chiffon Cake
My birthday is April 5 and it very often falls during Passover. In fact my parents told me that the year I was born it was the first full day of the holiday. The story goes something like this: after eating a huge meal at the first seder my mom didn’t feel well as she was getting ready for bed. At first she thought she had just over eaten but of course she had gone into labor and so on the morning of April 5, 1947 at 9:35 AM I was born, needless to say my family had no second seder that year. Now having your birthday fall during Passover can be difficult when it comes to birthday cake but I was a very lucky girl because my Bubie was an amazing baker as well as a fabulous cook. So I looked forward to having her Passover Lemon Chiffon Cake with Fudge Frosting and secretly loved when my birthday and Passover coincided. This cake was actually a recipe that my Aunt Sonia, my Bubie’s older sister, had developed when she came to America after fleeing Tsarist Russia. Most Passover cakes are dry, dense and heavy, but not this one, in fact it is just the opposite. This is a moist, light lemony cake with marbled streaks of cinnamon running through it which is beautifully complimented by the Dark Chocolate Fudge Frosting. Each year I look forward to Passover so I can recreate this cake and each year I remark that it is so good I should make it all year round, but I don’t.
Quintessential Passover Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
2 whole eggs plus 7 eggs whites and yolks separated
1 3/4 cups granulated sugar
1 scant cup Potato Starch
juice of 1 lemon
zest of 1 lemon, soaked in the juice
1 tablespoon ground cinnamon
Instructions
Preheat oven to 325 F. Beat the egg yolks and whole eggs in the bowl of a stand mixer. Add the sugar, lemon juice and zest and beat slightly. Add the potato starch and mix to blend. In another bowl beat the egg whites until stiff but not dry. Fold the beaten egg whites into the batter. Carefully pour half of the batter into a 10″ non-stick tube pan also known as an angel food cake pan. Mix about 1 cup of the remaining batter with a tablespoon of ground cinnamon and drop by spoonfuls onto batter in pan. Cut through in a swirl pattern with a metal spatula to marbleize then pour remaining batter into pan. Bake for 50 minutes. Remove from oven, place on a cooling rack and wrap with kitchen towel to keep moisture in pan as the cake cools. When completely cool remove cake from pan and ice with frosting of your choice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Sweets
- Method: Baking
- Cuisine: Jewish/Kosher
