Passover Cocoa Sponge Cake
Details
- Timing
- Timing
- Total:
- 3 Hr. 30 Min.
- Bake:
- 55 Min.
- Prep:
- 30 Min.
- Skill Level:
- Expert
- Yields:
- 1 cake
This year for Passover, try making this Passover Cocoa Sponge Cake recipe for a sweet dessert that will satisfy everyone. The rich and chocolaty cake is baked in a tube pan and then sweet fruit preserves are tucked between each layer. Top the Passover Cocoa Sponge Cake recipe with our simply sweet homemade cocoa cream recipe and enjoy! There are a lot more delicious ways to celebrate the Easter season, so dive into this Egg-cellent Easter Desserts, Candy & Craft page to get even more creative ideas.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 55 minutes
- Cool Time
- 2 hours
Ingredients
-
7eggs, separated
-
1/4 tspsalt
-
1-1/4 cupssugar, divided
-
2 Tbspswater
-
1 Tbsporange juice
-
1/3 cup
-
1/4 cupcake meal
-
1/4 cuppotato starch
-
1/2 cupalmond, ground
-
1 cupraspberry, apricot or strawberry, preserves
-
Cocoa Cream:
-
1/2 cupsugar
-
1/4 cup
-
1 cupcold whipping cream (1/2 pt)
-
1 tspvanilla extract
Step-By-Step Directions
oven
mixer
rubber scraper
serrated knife
bowl
10-inch tube pan
heat-proof funnel
mixing bowl
Heat oven to 325°F.
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.
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. 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.
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.
Cocoa Cream:
Stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl. Add 1 cup (1/2 pt) cold whipping cream and 1 teaspoon vanilla extract. Beat until slightly stiffened.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (113g)Amount per servingCalories310% Daily Value*Total Fat 12g 15%Saturated Fat 6g 30%Trans Fat 0gCholesterol 150mg 50%Sodium 90mg 4%Total Carbohydrates 48g 17%Dietary Fiber 0g 0%Total Sugars 38gIncludes 33g Added Sugar 66%Protein 6gVitamin D 0 0%Calcium 36mg 2%Iron 2mg 10%Potassium 55mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
