Today we are celebrating Chol HaMoed Pesach with this lovely cake! Light, and airy like a cloud, dotted with chocolate chips, this cake is perfect for snacking. Made with basic pantry ingredients that are relatively cheap, this is the perfect Pesach in quarantine munch.
When I married into the Chait family, I wasn’t used to such overly-organised holidays. My childhood Passovers consisted of the beach, theatre practice as normal, a fancy seder held in a beachside hotel, and a birthday pie instead of a cake.
“No bread” on Passover literally meant no bread.
I would eat the cheese off of pizza at school lunch, and say goodbye to sandwiches, but that was pretty much the extent of my restrictions. All of a sudden, I was starved. Our kitchen looked like a space mobile, I wasn’t able to use any of my normal kitchen utensils, and everything that was “kosher l’pesach” in the store(which in Israel is everything), also happened to be “kitniyot”, a further restriction we weren’t allowed to buy.
That first Pesach in my own home, we had one frying pan and a few wooden utensils. We made fries every day, and used a plastic knife to cut the potatoes(please, don’t every try that LOL). We had lots of laughs, and were very, very, hungry.
Hungry for Pesach Desserts? Try these..
This year, I wasn’t planning on anything different…but Coronavirus happened. The invitation we had to a seder and shabboses by family weren’t going to happen, and I realised that the time had come. I was going to buy an actual knife for Pesach! I needed to kasher my oven because I had to make meat for the holiday, and side dishes, and desserts, and snacks for the kids.
I set about making lists and menus, and called my mother to see if her chickens had laid any eggs- there is currently an egg shortage in the country- because the one thing I knew that needed to be made was this cake.
I remember my first Passovers in the Chait house and my sister in law bringing over fluffy vanilla cloud cake in a tin pan. I thought- how could Passover taste this good?! Who needs flour?!
This cake is made on a base of whipped egg whites, which are folded into the yolks with potato starch to create a fluffy batter. The cake puffs up in the oven, and the top gets crispy- like a meringue. I encourage you to use LOTS of chocolate chips, and enjoy this perfect flourless Pesach cake!
I will definitely be investing in this whisk and processor (affiliate link) for next year!
If you make this Vanilla Chip Cloud Cake for Passover, or just as a gluten-free year round dessert, don’t forget to leave a comment below and share on Instagram! We love seeing what you create!
Vanilla Chip Cloud Cake for Pesach
- 9 eggs separated
- 1 1/2 cups White sugar
- 1 cup potato starch
- 1/3 cup coconut flakes(shredded coconut)
- 1 1/2 Tbs lemon juice
- 1/2-3/4 cup chocolate chips
- Preheat oven to 375 F. Beat egg whites till fluffy. With the whisk going, slowly add 3/4 cup sugar and beat until stiff peaks form(stiff peaks are when you lift the whisk out and the peak of white stays in place).
- Whisk the egg yolks with remaining 3/4 cup sugar, potato starch, coconut flakes, and lemon juice. Gently fold in the egg whites to the yolk mixture. (Fold by pulling the spatula through the batter in the shape of a "C", and pulling the batter up at the end. You want to use light folds so the batter stays airy.) Continue until the yolks and whites are fully combined.
- Pour the batter into a 9'13 inch pan fitted with a piece of parchment paper. Sprinkle with chocolate chips. Bake for one hour, checking with a toothpick at 45 min. to test for doneness.