Passover Apple Cake

A Passover-friendly apple cake that doesn’t taste like a compromise. Matzo meal and potato starch replace flour while nine whipped egg whites give the sponge a lift that rivals any standard cake. A thick layer of grated cinnamon apples runs through the middle, soaking into the batter as it bakes.

The two-stage baking is what makes this work. The bottom layer bakes first until it sets into a stable sponge, then the apple mixture goes on, and the remaining batter spreads over the top for a second bake. This prevents the heavy, wet apples from sinking straight to the bottom and turning the cake into a soggy mess.

Beating those nine egg whites to stiff peaks is where all the structure comes from. There’s no butter, no oil, no leavening agent in this recipe. The air trapped in those whites is your only rise. Fold them in gently or you’ll deflate every bit of volume you just built.

Kitchen Tips

• Separate eggs while cold (they split more cleanly), but let the whites come to room temperature before whipping. Warm whites hold more air and reach stiff peaks faster.
• Grate the apples right before assembling. They oxidize and turn brown quickly, and the lemon juice can only do so much.
• Use an ungreased pan. The batter needs to grip the sides of the pan to rise properly. Greasing lets it slide down.
• Cool completely before cutting. This cake is delicate when warm.

Variations

• Add a handful of raisins or dried cranberries to the apple layer for extra sweetness.
• Dust the finished cake with powdered sugar for a simple, elegant presentation.
• Swap half the apples for firm pears for a different fruit flavor.