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Passover Cocoa Sponge Cake

Passover Cocoa Sponge CakeThis luscious chocolate almond sponge cake is split in three layers, filled with your choice of fruit preserves and served with heaping spoonfuls of cocoa-infused cream for a dairy meal.

Recipe Ingredients:

7 large eggs, separated
1/4 teaspoon salt
1 1/4 cups granulated sugar - divided use
2 tablespoons water
1 tablespoon orange juice
1/3 cup HERSHEY'S Cocoa
1/4 cup cake meal
1/4 cup potato starch
1/2 cup ground almonds
1 cup preserves (apricot, raspberry or strawberry)
COCOA CREAM (recipe follows)

Cooking Directions:

  1. Preheat oven to 325°F (160°C).
  2. Beat egg whites with salt in large bowl on medium speed of mixer until soft peaks form. Gradually add 1 cup sugar, beating on high speed until stiff peaks form. Set aside.
  3. Beat egg yolks in medium bowl until blended. Gradually add remaining 1/4 cup sugar; continue beating until thick and lemon colored, about 3 minutes. Add water and orange juice; blend well. Gradually add egg yolk mixture to egg whites, folding with rubber spatula until blended.
  4. In sieve, place cocoa, cake meal and potato starch; gradually sift over egg mixture, folding gently after each addition until blended. Fold in almonds. Spoon batter into ungreased 10-inch tube pan.
  5. Bake 50 to 55 minutes or until cake springs back when touched lightly near center. Immediately invert pan on heat-proof funnel or bottle. Cool completely. Carefully run knife along side of pan to loosen cake; remove from pan. With long serrated knife, split cake horizontally in thirds. Spread preserves between layers. Serve with heaping spoonful of COCOA CREAM for a dairy meal.

Makes 12 servings.

COCOA CREAM: Stir together 1/2 cup granulated sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl. Add 1 cup cold whipping cream and 1 teaspoon vanilla extract. Beat until slightly stiffened. Makes about 2 cups.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.