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!
can i omit the baking powder
wondering the same, can I do w/o baking powder?
I tried without and it looks totally fine!
Anyone ever tried it in an ungreased sponge cake pan and cooling it upside down?
I have a terrible track record with Pesach sponge cakes — somehow, no matter what I do, they always separate (fluffy top but a dense eggy layer on the bottom). This looks delicious and I’d love to try it! Any recommendations to avoid the dreaded separation?
Thanks!
First make sure that the bowl you’re making the snow in is perfectly dry and clean. Make sure not a drop of yolk gets into your whites. One of my recipes calls for the snow to be put in the fridge while you make the yolk mixture but I’m not sure you have to do that. Also be very careful when you fold the two mixtures together. (One of my recipes says yolk into snow and one snow into yolk not sure which comes out better I just follow instructions carefully for each cake. Also and this is important put your cake into a fully preheated oven because if it’s not hot it’s going to start separating while it waits to get to the right temperature. I do know I make my sponge cake in a tube pan that has the little feet on the rim (Wilton’s angel food cake pan) so you could flip it over and it rises beautifully and stays risen. I remember when my mother would make a sponge cake in a 9 x13 she would cover a pillow with a towel and then invert the cake on that to cool and not fall. I’ve never tried it myself. I should think in the loaf pan it will stay higher because it has less volume and weight in the pan. Perhaps if the pan has high enough sides you can invert it without smushing the top of the cake. This looks delicious I can’t wait to make it.
Good luck! I was 50 before my mother let me make a sponge cake on my own!!
I don’t use baking powder on pesach. Can I sub it with something else?
Just what I was looking for tonight – thank you! What size loaf pan?
So for those asking, I tried my luck and made it with the second to largest size loaf pan (I figured it was probably that one because it had the fold down sides like the ones pictured here) and it worked perfectly
yes like Chaya i would like to know what size loaf pan very im,portnt is it the standard 9 x5 or is it 10 x5 this looks like a big loaf pan please advise soon
what size loaf pan
chaya can you tell us what size loaf pan you used that worked the exact size thanks
I made w/o baking powder & was totally fine
It worked beautifully without baking powder for me too..
I also made some with 3 Tbsp coffee (diluted in a drop of hot water for those that don’t use cocoa. It was delicious too.
I just tried it out without baking powder and it held up very nicely and looks delicious i put a parchment in my freezer and immediately flipped it over.
Why do you flip over?never made sponge cake.
How long will this cake keep ?