Pesach Cake (excerpted from my soon-to-be-published “Pesach Cooking for the Seasoned Pesach-Maker”):
Beat lots of egg whites to make a HUGE snow.
Mix in yolks, lots of potato starch, 1/2 gallon oil (walnut or cottonseed), baking soda, sugar, more sugar (it needs something that will award it the name “cake”), and vanilla.
Pour into several pans.
Into one pan, you can add cocoa, into another, add nuts, chocolate chips into another, and ALL 3 into another (that one will REALLY take the cake).
Bake to desired consistency (fudgy, firm, extra firm, burnt, etc.).