Chocolate Chip Sponge Cake

If you’ve ever suffered through a dry, crumbly Passover cake, this one is here to restore your faith.

Ten eggs do all the heavy lifting. Whites whipped to stiff peaks give the cake its height, while lemony-yellow yolks folded in bring richness without a drop of butter or oil. Grated semi-sweet chocolate chips melt into every bite, turning a simple sponge into something you’ll crave year-round.

Cake meal and potato starch keep it kosher for Pesach, but honestly? Nobody at the table needs to know this is a holiday recipe. It’s just that good.

Kitchen Tips

• Grate the chocolate chips on a box grater rather than chopping them. Fine shreds distribute more evenly and won’t sink to the bottom of the batter.
• Fold gently in thirds. Alternate the dry ingredients with the yolk mixture into the whites so you don’t deflate all that air you just whipped in.
• Invert immediately after baking. Cooling the cake upside down prevents it from collapsing under its own weight. If your pan doesn’t have feet, hang it over a bottle neck.
• Let it cool completely before removing from the pan. Patience here is the difference between a clean release and a crumbled mess.