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.
Tips & Substitutions
To ensure the best texture, make sure your mixing bowl and beaters are completely free of grease when whipping the egg whites. If you don’t have vinegar, lemon juice can be used as a substitute to stabilize the egg whites. For a twist, consider adding almond extract instead of vanilla for a different flavor profile.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with a dollop of Homemade Boursin or a side of fresh fruit. It pairs beautifully with Pears With Wine for a lovely dessert spread. For a festive touch, top with whipped cream or a drizzle of chocolate sauce.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to a month. To enjoy later, thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Cake contains roughly 484 calories, with 11g protein, 29g carbohydrates, and 39g fat. It is an excellent source of vitamin C (25% of the Daily Value), dietary fiber (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture and density of the cake, making it richer and heavier. The original recipe relies on egg whites for a light and airy structure, so it's best to stick with just the whites for optimal results.
How can I tell when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Keep in mind that baking times can vary slightly, so it's wise to start checking a few minutes before the recommended time.
What should I do if my cake cracks on top?
Cracks can occur if the oven temperature is too high or if the cake is overmixed. If it happens, don't worry! You can cover it with whipped cream or fruit to hide imperfections when serving. It's all about how you present it!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).