You’ll want to bake this light and delicious Marble Cake for Passover every single year.
Over the years, Devoiry Kalish has always reached out to share different popular recipes she thought BCP readers would enjoy. You might remember some of the most popular, like Incredible Apple Cobbler Cinnamon Bun Pie or these No Mixer Cinnamon Buns. (She also gave us some tabletop inspiration with this Siyum.)
And while you’ll file those recipes and ideas away for after Pesach, she came through for this season too and shared that one of her favorite cakes for Pesach comes from Mrs. Feigie Fruchter. And we trusted her.
The cake was polished off by the kids by the photoshoot. It was weeks before Pesach and no one seemed to care that it was a Pesach cake.
Mrs. Fruchter also makes this in a 9×13 pan but Devoiry told us she makes 3 loaf pans and we loved it in the loaf pans. It’s nice to be able to take out a fresh, uncut cake when needed and we don’t always need the 9×13 quantity.
Mrs. Fruchter says it’s “The perfect go-to when you’re done with chocolate cakes and want something more than a plain sponge.”
So, get out your mixer. Mrs. Fruchter used to make enough of this cake for the entire town. That’s how popular it is.
Start by dividing your eggs. We’ll be using the whites and the yolks separately.
Beat the egg whites and sugar until stiff, then slowly add in the yolks.
Add the oil, potato starch, and baking powder and mix to combine.
Pour 3/4 of the batter into 3 loaf pans.
Add cocoa to the remaining batter in mixer and mix gently.
Pour into the center of batter in pan
Marbleize with fork.
Bake loaves for 40 minutes (a 9×13 will take 1 hour). Note that if your Pesach oven bakes differently than your usual oven, it might take a little longer.
The cake does fall in a bit, but is still delicious!
Pesach Marble Cake
Ingredients
- 10 eggs, divided (egg whites will be used first)
- 2 cups sugar
- 1 cup oil
- scant 1 ½ cups potato starch
- 1 tsp baking powder (optional, if use)
- 3 tbsp cocoa
Instructions
- Preheat oven to 350°F.
- In the bowl of an electric mixer, beat egg whites, slowly adding in the sugar. Once all sugar has been added, raise speed to high and beat until stiff peaks form.
- Lower speed and slowly add yolks, oil, potato starch, and baking powder.
- Pour ¾ of the batter into 3 loaf pans.
- Add cocoa to the remaining batter in mixer and mix gently. Pour into the center of batter in pan and marbleize with fork.
- Bake loaves for 40 minutes (a 9×13 will take 1 hour). Note that if your Pesach oven bakes differently than your usual oven, it might take a little longer. The cake falls in a bit, but is still delicious!
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