This recipe is from Rebbetzin Sarah Meisels.

Serves 10–12


  • 7 eggs, separated
  • 1½ cups sugar
  • 2 cups low-fat cream cheese or
  • 500 grams 5% soft white cheese
  • 1–2 t. lemon juice
  • 1 cup sour cream
  • 3 t. potato starch


Preheat the oven to 350°F / 180°C.

Whip the egg whites until they form soft peaks. Add in 1 cup of the sugar and continue beating until it is a semi-stiff snow. In another bowl, beat the egg yolks with the rest of the sugar until the mixture is thick. Add the cream cheese. lemon juice, sour cream, and potato starch and beat together until it is smooth. By hand, fold the egg whites into this mixture. Pour the batter out into a 9x13-inch pan. Bake for 50 minutes, until the cake is firm and golden on top. Turn off the oven but DO NOT remove the cake yet! Leave it to sit in the oven until the oven is cool. Remove the cake carefully and let it finish cooling. This slices and serves wonderfully as is.

However if you want a topping on it.


  • 2 cups sour cream
  • 4 t. sugar


Mix this together and spread it over the cake. For a nice splash of color, add fresh strawberries or even blueberries on top of the cake. Drizzle over some of the strawberry sauce.