This traditional recipe is a Passover table staple: a light and airy cake, enriched with fresh orange juice and enhanced with hints of cinnamon. The whipped egg white technique ensures a fluffy and airy crumb, while the potato starch provides that distinctive and much-loved texture. It's the quintessential festive dessert, both simple and impressive.

Practical information
Preparation time: 20 minutes
Cooking time: 45 minutes
Estimated calories: approximately 180 kcal per serving
Estimated average price: approximately 15₪ for the recipe

Ingredients

• 4 eggs
• 100g of potato starch
• 80 g of sugar
• 1 sachet of vanilla sugar
• 30g of margarine (or 30g of oil)
• 5 g of bicarbonate
• 1/8 of a glass of orange juice
• 1/2 pinch of cinnamon
• 1/2 pinch of salt

Preparation steps

1. Carefully separate the egg yolks from the whites by placing them in two separate containers.
2. In a bowl, combine all the dry ingredients: potato starch and baking soda. Pour a little orange juice into the center and let it sit for a few moments until the mixture foams slightly. Then stir in the margarine and cinnamon.
3. In the second bowl, vigorously beat the egg yolks with the sugar and vanilla sugar until the mixture is pale and frothy. Pour this mixture into the bowl containing the cornstarch mixture and stir gently.
4. Whisk the egg whites until stiff peaks form, adding a pinch of salt. Gently fold them into the mixture using slow, sweeping motions to incorporate all the air.
5. Preheat your oven to 175°C. Grease a Palestinian mold or a mold of the desired shape, then pour in the mixture.
6. Bake for approximately 45 minutes, until the cake is golden brown and well risen. Turn out onto a wire rack when cool.

To keep your cake moist, wait until it has cooled completely before cutting it. You can even prepare it a day in advance: it will gain in flavor and have a more even crumb!

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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