Recipes for Passover 4


This easy sponge cake comes from Julie Weisman, who works for and comes from a family of great cooks. This delicious cake has only five ingredients and doesn’t require separating the eggs. If you have a heavy-duty stand mixer that will beat on its own, this recipe is a snap to prepare.

Julie says “This marble cake is a staple in our house during Passover. We eat it for breakfast and the kids take a piece for lunch. I make at least four cakes during the eight days of the holiday. I got the recipe from my mother; I do not know where she found it. It is one of the food items my family most associates with Passover.”

8 eggs
2 cups sugar
1 cup cake meal
2 tbsp. potato starch
2 ounces bittersweet chocolate (Julie uses the “Elite” brand)

Preheat the oven to 350°F.

Beat the eggs and sugar on high speed for 15 minutes. (Use speed #8 on Kitchen-Aid mixer.) Add the cake meal and potato starch, beating at the lowest speed until mixed in. Melt the chocolate (you can melt it while beating the eggs and sugar). Pour 3/4 of the batter into an ungreased 10-inch tube pan. Add the melted chocolate to the remaining 1/4 of the batter and stir until evenly mixed. Spoon the chocolate batter into the pan and swirl it through with a knife.

Bake for 50 to 55 minutes. Immediately hang tube pan upside down on a long-necked bottle and let cool.

Makes 12 servings