Amocha Sponge Cake
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
separated |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
nuts
finely chopped |
|
| ¼ | cup |
potato starch flour
|
* |
| ½ | cup |
coffee
strong |
|
| 1 ¼ | cups |
sugar
|
|
| 2 | teaspoons |
cocoa powder
|
|
| ¾ | cup |
cake flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
separated |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
nuts
finely chopped |
|
| 59 | ml |
potato starch flour
|
* |
| 118 | ml |
coffee
strong |
|
| 296 | ml |
sugar
|
|
| 1E+1 | ml |
cocoa powder
|
|
| 177 | ml |
cake flour
|
|
Directions
Pour hot coffee over finely chopped nuts. Cool.
Add 2 teaspoon cocoa. Beat whites with salt until they stand in soft peaks. Add half of sugar in gradually beating until stiff.
Beat yolks well add rest of sugar beating until thick. Add coffee mixture to yolks, blending well.
Add sifted cake flour and starch and blend. Fold into beaten egg whites.
Place in tube pan and bake in 325 degree F. oven for 1 hr. or longer.
