With a limited variety of ingredients on Pesach, I was thrilled when I found this cake recipe. It proved to be as good and fluffy as the all yr round version ! A must have for cake lovers on Pesach.
1½ cup sugar
⅜ cup oil (a little less than ½ c)
¾ cup potato starch
⅜ cup cocoa
¾ Tbsp coffee diluted with
1¼ Tbsp boiling water
Beat egg whites until its foamy. Gradually as half the sugar until
snow peaks form.
In separate bowl, beat the yolks, then adding all remaining ingredients. Fold batter into white mixture. Mix gently. Pour into a 10" metal tube pan.
Bake for 1 hour on 350^. Test with toothpick if somes out clean. Cool upside down for 1 hour. Freezes well.
Note: If you process regular Passover sugar in the food processor on high for 5-10 minutes, you will have homemade "confection sugar" to sprinkle over the cake.