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A delicious chocolate banana
sponge cake garnished with sliced almonds.
Passover
Chocolate Banana Cake
- 6 large eggs, separated
1/2 cup potato starch
1/4 cup HERSHEY'S Cocoa
1 cup mashed ripe banana(2 to 3 medium)
1/2 cup sliced almonds
2/3 cup plus 1/4 cup granulated sugar - divided use
- Heat oven to 350°F
(175°C). Lightly grease 13 x 9 x 2-inch baking pan.
- Beat egg yolks with 2/3
cup sugar in medium bowl until thick and light in color.
- Combine potato starch
and cocoa; gradually add to egg mixture, beating until well blended.
Stir in bananas.
- Beat egg whites in large
bowl until foamy. Gradually add remaining 1/4 cup sugar, beating
until stiff peaks form. Stir about 1/2 cup beaten whites into
cocoa mixture. Gently fold cocoa mixture into remaining egg white
mixture, blending well. Spoon batter into prepared pan. Sprinkle
almonds over top.
- Bake 25 to 30 minutes
or until top springs back when touched lightly in center. Cool
completely in pan on wire rack. (Cake will settle and pull away
from edges of pan slightly during cooling.) Cut into squares.
Makes 15 servings.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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