Discover the best gluten free sponge cake recipe by Naomi Nachman, perfect for Passover and kosher diets. Enjoy a delicious and easy dessert!
Delicious and Easy Gluten-Free Sponge Cake Recipe for Passover
Learn how to make a delicious Pesach cake that is bursting with flavors associated with the Yom Tov celebration. This cake recipe is a favorite among Naomi’s children, who eagerly await Pesach just to indulge in this treat. The key to this recipe is whipping egg whites to stiff peaks, creating a light and fluffy texture that is sure to impress.
Whether you are celebrating Pesach or simply looking for a new dessert recipe to try, this Pesach cake is a must-try. With simple ingredients and easy-to-follow instructions, you can recreate this beloved recipe in your own kitchen and enjoy the flavors of this special holiday any time of the year. Let the sweet aromas fill your home and delight your taste buds with this delightful Pesach cake.
Bake up a Passover masterpiece with this delicious gluten-free sponge cake recipe!
Welcome to Sunny Side Up the pesak Edition we’ve come at you with lots of pesak ideas this season we can’t wait to hear how your cooking is going today we’re going to make something that my family looks forward to every year it’s my cinnamon wine cake it is from my book perfect for PESA and I thought we’d do an instructional video on here how to.
Make delicious cake hi I’m Naomi nashman and this is Sunny C up all right we’re going to get started basically every single P of recipe starts off with separating the eggs so.
I’ve got egg yolks and egg whites we’re going to set our egg whites aside and we’re going to just work with the yolks now when I first was married I used to stand with a electric hand mixer and I’m like it would take forever so I treated myself to a Kitchen Aid and I’ve never looked back you just want to make sure that it’s in right make sure it’s sturdy.
And we go down and by the way I love that this is purple it’s my favorite color right we lock it into place we start off slowly we’re going to beat those egg yolks a little more a little more all right now we’re going to start incorporating in all our ingredients we’re going to add in our.
sugar wine I use creal laga my husband’s favorite wine a little bit of lemon juice always fresh potato starch a little bit at a time and.
now I’m going to lower that and now we’re going to add in our M cake meal basically M cake meal is M meal that’s even finer ground so it’s really very powdery and that way you get a really nice soft cake all right so we’re going to add that in slowly the small.
Increments now what I’m going to do is I’m going to put that down to zero unlock it and what you want to do when you mix is you want to scrape down the sides of the bowl and perfect off all right so what we’re going to do now is we are going to whip our egg whites but that means we just need to clean our.
Bowl you always want to make sure when you do egg whites you have thr very clean Bowl don’t want to lose any precious bits of cake batter now we’re just do the twist okay we’re going to just scrape it.
In rubber special is great for like really getting into the sides of the bowl okay we’re going to wash all this up and then we’ll get started on our egg whites here are the egg whites all separate it out I have a very clean whisk and Bowl you want to make sure that there’s no yolk in the egg whites and the bowl and the Whisk are very.
Clean we’re going to just pour that in get it all out now we want to create billions and billions of air bubbles which makes the cake light and fluffy we want these to be quite firm which they are we’re just going to fold the egg whites into the cake batter slowly.
Incorporating it in if you take this mixture to put the whole thing in with a whisk it’ll just kill all the air bubbles so you just gently fold in like this back in bit of like this kind of motion like a back and forth does take a bit of time and you’ll have a delicious yummy cake and the heavier egg batter it’s becoming lighter and.
Lighter in color and in weight I don’t do a lot of baking during the year but pesak is a really great time to bake my kids look forward to this every year and if we’re away for PES I have to make it a week before we go away so they have that homemade pesak fill from our house from my pesak kitchen I spent 20 years as the pesak.
Caterer lots of experience cooking for pesak in bulk lots of families ordered from me over the years and I’ve always been so happy to be part of so many people’s Sedar and pesak meals and whenever someone sends me a message that I made something from my PESA cook book I feel like I’m there with you makes me so happy when I get.
All these messages remember look left look right delicious so what I’m going to do now is I’m going to take some off and we’re going to add some cinnamon into that again we’re going to be very gentle with.
It ah the smell of cinnamon now it’s really p in the kush.com kitchen all right now I’m going to grab my pan I always always like to cook with parchment paper but parchment paper’s very rolly rolly poly so what I open it up I learn this from mirin.
Pascal who’s the photographer of my cookbook he Tommy roll it up scrunch it up and roll it you want to press it right into the corners here you can totally bake this in a number 13 pan now I’m going to take the cinnamon and I’m just going to along the cake just.
Put some in the like down the middle and with my spatula again in that same folding motion just going to just incorporate it a little bit twist it a little bit you want to have the cinnamon running through it you can take a knife people do knives I’m not so fancy I keep it simple because this is perfect just the way it is and we are.
done so good it’s even better with the cinnamon in it I’m going to pop this in the oven cake is ready it’s out of the oven it’s cooled let’s take a bite very soft and yummy um I just want to give you a little bit of uh preer head step here is.
You can make this entire cake cool it cover it label it I’ve said that in other videos before always label what you’re putting into the freezer can do it on the side or across the top and the lavable cinnamon wine cake and you can freeze it Freez is amazing just bring it to room temperature when you’re ready to eat it now I love the parchment paper.
Cuz you can just grab a slice like that look at that look at that color you see the two-tone it’s great I’m just going to take a small little bite look at that all these little air bubbles so good oh my God this is so delicious and for more perfect recipes for PESA go to.
Kosher.com and for more p
