- 9 eggs, separated -
- 1 1/4 cups sugar -
- 1/2 cup oil -
- 1/2 cup cocoa -
- 1 Tbsp instant coffee granules -
- Pinch salt -
- 2 pkgs (2 Tbsp) vanilla sugar -
- 3/4 cup potato starch -
1. Preheat the oven to 350°F (180°C).
2. Beat the egg whites until they are stiff. Set them aside.
3.In a separate bowl, beat the yolks with the sugar until lemony and thick. Add the oil, cocoa, coffee, salt, and vanilla sugar and mix well. Put the potato starch into a small sifter (see note) and, while mixing at a low speed, gently sift it over the batter in the mixer. Mix just until the potato starch is incorporated, making sure not to over-mix.
4. Gently fold in the beaten whites. Pour the batter into a greased tube pan and bake for approximately 45 minutes, or until the cake is done. Take care not to burn the cake. If the top begins to burn (since this cake rises high, the top can get scorched), cover loosely with foil and continue baking until the inside is ready.
Note: To insure that the potato starch doesn’t settle at the bottom of the cake, and that your Pesach cakes won’t flop, fall, or fail, it’s advisable to buy a small sifter and sift the potato starch directly onto the batter as it is mixing. This will prevent it from being too heavy and clumpy and falling to the bottom. Remember, these cakes have very little to hold them together aside from eggs and oil. Another precaution is to fold the whites and yolks together with the utmost gentleness and make sure not to over-mix.