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Passover Chocolate Sponge Cake

 

25

Yield

1

cake

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

12 large eggs
separated
1 ½ cups sugar
2 tablespoons water
cold
1 each oranges
rind grated, juiced
½ pound chocolate (sweet)
grated
*
¾ cup matzo meal
*

Directions

Preheat oven to 350℉ (180℃).

Beat egg yolks and sugar until light and fluffy (about 7 minutes).

Add cold water, orange juice, orange rind, chocolate and cake flour.

Gently fold in stiffly beaten egg whites.

Pour into a 10 inch tube pan with removable insert.

Bake for 55 to 65 minutes or until cake springs back when gently pressed.

Cool completely, inverted on cake rack, before removing from pan.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 52026% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 635mg 212%
Sodium 210mg 9%
Total Carbohydrate 27g 27%
Dietary Fiber 1g 3%
Sugars g
Protein 38g
Vitamin A 16% Vitamin C 29%
Calcium 9% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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