Jewish Cake
A light, airy Jewish cake featuring delicate meringue layers infused with vanilla and a hint of vinegar, topped with whipped cream. Its crisp exterior and soft interior make it perfect for celebrations or a special dessert that appeals to those who enjoy sweet, vanilla-flavored treats with a unique twist.
Ingredients
Instructions
- Beat the sugar into the beaten dry egg whites until stiff peaks form.
- Add vanilla and vinegar to the egg white mixture and gently fold in.
- Butter an 8 x 8-inch square cake pan and line it with wax paper.
- Pour the mixture into the prepared wax paper-lined pan.
- Bake in a preheated 350°F (175°C) oven for 35 minutes.
- Allow the cake to cool, then cut in half to serve.
Nutrition & Diet Analysis (per serving)
462
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).