Passover Wine Cake

Ingredients 10 eggs separated 3 /4 cup sugar 3 /4 cup cake meal 3 /4 teaspoon cinnamon 1 /2 teaspoon salt 3 /4 cup red Passover wine 3 /4 cup chopped walnuts You'll need: Stand Mixer Wire Whisk 10” Angel Food Cake Pan (2 piece pan with 3 extensions or “feet”) Directions Preheat oven to 325 degrees. In a small bowl, mix cake meal, cinnamon and salt together. Beat egg whites until they are stiff and set aside. Beat egg yolks and sugar until lemon in color. Add cake meal mixture, wine and walnuts. Beat egg whites stiff and fold into egg yolk mixture. Pour into ungreased angel food cake pan and bake for 1 hour or until toothpick inserted in cake comes out clean or with just a few crumbs. Invert pan to cool.
Recipe from “The Rebbetzin Cooks: 40 Recipes For Passover and Beyond” by Adele Grossberg Bark
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