Passover Marble Cake<< Passover Marble Cake is a relatively easy Passover cake recipe created by Julie Weisman of ShalomBoston.com. Credit must be given to her for this fabulous recipe that does not require separation of eggs, yay! Use a standing mixer, if possible; a hand mixer also works fine – the cake will come out great. If desired, dust the top of baked cake with Passover confectioner’s sugar. Ingredients:
Beat the eggs and sugar on high speed for 15 minutes. (Use speed #8 on Kitchen-Aid mixer.) In the past, I used a hand mixer and the cake came out just fine. Add the cake meal and potato starch, beating at the lowest speed until mixed in. Melt the chocolate. Pour 3/4 of the batter into tube pan. Add the melted chocolate to the remaining 1/4 of the batter and stir until evenly mixed. Spoon the chocolate batter into the pan and swirl it through with a knife. Bake for 50 to 55 minutes. Immediately hang tube pan upside down on a long-necked bottle and let cool. *Note: Use an ungreased pan for best results – cake will reach maximum height this way. I have had trouble removing Passover cakes from ungreased pans in the past – sometimes, I give the pan a light spray with Passover cooking spray, for insurance. Passover Marble Cake serves: 12 Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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