Pesach cakes are usually a variation of some kind of sponge cake. After all, whipping egg whites is an easy way to incorporate air into a batter to get something fluffy and delicious without many ingredients involved. I made this vanilla chiffon cake and wanted to see what would happen if I skipped a step and didn’t invert the cake after baking. Gasp!
Side note: If you can, use the vanilla bean in the recipe. It might sound extra, but it makes the vanilla flavor poke through when the ingredients are so minimal. Okay, I also love the little flecks throughout the cake. Mix the leftover pod with sugar and you’ll have vanilla sugar in a few days. Win-win!
YIELDS 1 10-INCH (26-CM) TUBE PAN
Preheat oven to 350°F (175°C).
Place egg whites in the very, very clean bowl of a stand mixer fitted with the whisk attachment and beat on low speed until foamy. Increase speed to medium-high and pour in 1 cup of sugar in a slow, steady stream. Beat until stiff peaks form, about 3 minutes. The peaks are stiff when the egg whites look glossy and don’t budge when the whisk is inverted.
In a large mixing bowl, combine egg yolks, 1⁄2 cup sugar, vanilla extract, and vanilla bean seeds. Mix until smooth. Sift the potato starch and fold it into the mixture.
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