Passover Chocolate Sponge Cake
Yield
1 cakePrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
separated |
|
| 355 | ml |
sugar
|
|
| 3E+1 | ml |
water
cold |
|
| 1 | each |
oranges
rind grated, juiced |
|
| 226.8 | g |
chocolate (sweet)
grated |
* |
| 177 | ml |
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.
