Easy Passover Cakes

A delicate and delicious Passover-friendly cake made with cake meal and potato flour, filled with jam and dusted with superfine sugar. Perfect for celebrating the holiday with a sweet treat that's both traditional and tasty.

8 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•9 tablespoons Passover margarine or butter
•⅔ cup superfine sugar
•1 tablespoon vanilla sugar
•4 whole organic free-range eggs
•⅔ cup cake meal
•⅔ cup potato flour
•1½ teaspoons Passover baking powder
•⅛ teaspoon salt
•3 tablespoons milk or water
•7 tablespoons jam of your choice
•2 tablespoons superfine sugar
•to taste for dusting

Cooking Instructions

1.
Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
5 min
2.
In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
45 min
3.
After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.
15 min

Ingredients

•9 tablespoons Passover margarine or butter

•⅔ cup superfine sugar

•1 tablespoon vanilla sugar

•4 whole organic free-range eggs

•⅔ cup cake meal

•⅔ cup potato flour

•1½ teaspoons Passover baking powder

•⅛ teaspoon salt

•3 tablespoons milk or water

•7 tablespoons jam of your choice

•2 tablespoons superfine sugar

•to taste for dusting

Cooking Instructions

Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.

5 min

In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.

45 min

After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.

15 min