My tender Passover cake is made with almond flour and potato starch for a light, moist crumb with a delicate almond flavor. The three cake layers are brushed with Amaretto syrup and paired with rich chocolate ganache. And most important: no matzah meal!

I wasn’t a fan of traditional Passover cakes — dense texture, an overpowering egg flavor, or a dry, slightly potato-like aftertaste. So I set out to make one that truly feels like a celebration cake: light, tender, and flavorful.

After several trials the key was finding the right balance among the dry ingredients. Too much potato starch makes the cake dry and potatoy; too little and the cake can collapse as it cools. The solution I settled on uses almond flour for flavor and volume, with sifted potato starch and a small amount of tapioca flour to provide structure without drying the crumb.

Tapioca flour swells and helps maintain structure more effectively than potato starch alone, so the combination yields a moist, springy cake that still slices cleanly. The result is a Passover-friendly chiffon cake you can serve for birthdays and special occasions.

For more Passover dessert ideas, see Concord Cake and Almond Meringue Cookies (recipe references).

Flavoring the Cake

This recipe is flexible and easy to personalize. I love almond flavors, so I use almond extract, but here are a few variations you can try:

• Orange Cake – Replace the water with fresh-squeezed orange juice. Rub 150 g (about 1 1/4 cups) of the first portion of sugar with the zest of one medium orange, then mix that sugar into the egg yolk mixture. Do not add zest to the sugar used for the meringue, as the oils in the zest can prevent the meringue from forming.
• Funfetti Cake – Substitute 1 tablespoon vanilla bean paste for the almond extract. Fold 3/4 cup sprinkles into the batter right after you fold in the meringue.
• Strawberry Shortcake – Use 1 tablespoon vanilla bean paste instead of almond extract. Fill and frost the cake with whipped cream and sliced strawberries for a lighter, fruit-forward finish.

Before You Bake — Tips and Notes

This cake behaves like a chiffon: its texture depends heavily on technique. Read these tips before starting:

• Use a kitchen scale for accurate measurements, especially for the potato starch, which can clump. If you don’t have a scale, sift the starch and spoon it into a measuring cup without packing it down.
• Separate eggs while they are cold; cold eggs separate more cleanly and reduce the chance of yolk contaminating the whites. Even a trace of yolk will prevent the meringue from whipping properly.
• Mix the egg yolk base by hand with a whisk rather than using an electric mixer; too much incorporated air can make the cake collapse.
• Whip the whites to medium peaks — stable but still slightly elastic. The peaks should stand but gently curl at the tip. This makes folding in the meringue easier without deflating it.
• Avoid opening the oven door while baking; sudden temperature changes can cause the cake to sink.
• The simple syrup is optional but useful for extra moisture. If you use it, make sure the cake and syrup are at opposite temperatures (for example, a warm cake with cold syrup) for better absorption control.

Storage

The unfrosted cake, or a cake filled with chocolate ganache, can be stored at room temperature for up to three days. If you fill or frost the cake with a perishable filling such as whipped cream, refrigerate it within two hours and keep chilled until serving.

Light and Tender Chiffon Cake for Passover

A tender, almond-forward Passover chiffon cake made with almond flour, sifted potato starch and tapioca. Three layers brushed with simple Amaretto syrup and finished with rich chocolate ganache — no matzah meal required.

Prep Time: 20 mins   Cook Time: 25 mins   Total Time: 1 hr   Servings: 12 people

Author: Dikla Levy Frances

Ingredients

• 9 large eggs, separated and at room temperature
• 1 cup (240 ml) unflavored oil (canola)
• 1 1/2 cups (300 g) sugar, divided
• 1/2 cup + 1 tablespoon (135 ml) room temperature water or milk
• 1 1/2 cups (180 g) sifted potato starch
• 3 tablespoons (21 g) tapioca flour
• 3 cups (360 g) almond flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)

Chocolate Ganache

• 2 cups chocolate chips (approximately 340 g)
• 1 1/2 cups heavy cream
• 1/2 cup light brown sugar

Simple Syrup

• 1 1/2 cups (300 g) sugar
• 1 1/2 cups (300 ml) water
• 1/2 teaspoon almond extract (optional)

Instructions

Make the Cake

1. Preheat the oven to 320°F (160°C). Line the bottoms of three 8-inch pans with parchment paper; do not grease the pans.
2. Sift the potato starch (180 g). In a bowl, combine the sifted potato starch with the almond flour (360 g), tapioca flour and baking powder. Mix until there are no visible white lumps.
3. Place the 9 egg yolks in a large bowl and the 9 egg whites in a separate large bowl. (Tip: separate eggs when cold to avoid yolk contamination.)
4. Whisk the oil (240 ml) into the egg yolks until smooth. Add the water (135 ml) and 1 1/4 cups (250 g) of the sugar and whisk to combine.
5. Stir in the vanilla extract and almond extract (if using). Add the dry ingredient mixture and mix by hand until combined. Set aside while you make the meringue.
6. Using a stand mixer or electric mixer, whip the egg whites until foamy, about 30 seconds.
7. Gradually add the remaining sugar (50 g, about 4 tablespoons), one tablespoon at a time, waiting about 10 seconds between additions.
8. Continue whipping until medium peaks form: peaks that stand but gently curl or bend at the tip. The meringue should be stable yet elastic.
9. Fold about one-quarter of the meringue into the egg yolk mixture to loosen it.
10. Gently fold in half of the remaining meringue with a rubber spatula, then fold in the rest until evenly incorporated without deflating the batter.
11. Divide the batter evenly among the three pans (approximately 500 g per pan) and bake on the middle rack for about 45 minutes, until the tops are lightly golden and set. Do not open the oven door during baking.
12. Remove the cakes from the oven, cover loosely with a kitchen towel, and let cool completely before inverting and assembling.

To Make the Ganache

1. Place the heavy cream and brown sugar in a small saucepan over medium heat.
2. Measure the chocolate into a large heatproof bowl.
3. Heat the cream and sugar, stirring, until the sugar dissolves and small bubbles form at the sides of the pan.
4. Pour the warm cream over the chocolate and cover the bowl for a few minutes to melt the chocolate.
5. Remove the cover and whisk slowly from the center outward until smooth. Let the ganache cool to a spreadable consistency.

To Make the Simple Syrup

1. Combine the sugar and water in a saucepan over medium heat. Stir occasionally and bring to a gentle boil.
2. Remove from heat and, if desired, stir in the almond extract. Allow to cool before using.

To Assemble the Cake

1. Place the first cake layer on a cake board or serving platter.
2. Using a pastry brush, lightly brush the layer with one-third of the simple syrup.
3. Spread about 1/4 cup of chocolate ganache over the layer. Repeat with the remaining layers, brushing each with syrup and filling with ganache.
4. Cover the entire cake with the remaining ganache and decorate with toasted almonds if desired.