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Passover Cocoa Sponge Cake

Details

Time
3 hours 30 minutes
Skill Level
Expert
Yields
1 cake

This year for Passover, try this chocolate sponge cake for a sweet dessert. The cake is baked in a tube pan and then layered with sweet fruit preserves. Top it with the homemade cocoa cream recipe below and enjoy!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
55 minutes
Cool Time
2 hours

Ingredients

  • 7

    eggs, separated

  • 1/4 tsp

    salt

  • 1-1/4 cups

    sugar, divided

  • 2 Tbsps

    water

  • 1 Tbsp

    orange juice

  • 1/3 cup
  • 1/4 cup

    cake meal

  • 1/4 cup

    potato starch

  • 1/2 cup

    almond, ground

  • 1 cup

    raspberry, apricot or strawberry, preserves

  • Cocoa Cream:

  • 1/2 cup

    sugar

  • 1/4 cup
  • 1 cup

    cold whipping cream (1/2 pt)

  • 1 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
mixer
mixer
rubber scraper
rubber scraper
serrated knife
serrated knife
bowl
bowl
10-inch tube pan
10-inch tube pan
heat-proof funnel
heat-proof funnel
mixing bowl
mixing bowl
1

Heat oven to 325°F.

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. 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.

4

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.

Additional questions?