Cocoa Cream Filled Sponge Cake
Submitted by Bernadette
A flourless-style cocoa sponge cake made with cake meal, potato starch, and ground almonds. Split into three layers with strawberry preserves and topped with whipped cocoa cream. Passover-friendly.
YIELD
4 servingsPREP
30 minCOOK
55 minREADY
1 hrsThis elegant cocoa sponge cake uses cake meal and potato starch instead of regular flour, making it a natural fit for Passover or anyone avoiding standard wheat flour. Ground almonds add a nutty richness to the airy, cocoa-scented crumb.
Seven eggs get separated and whipped to stiff peaks, giving the cake its signature light, springy texture. After cooling upside down on a funnel (the classic angel food move), the cake gets sliced into three horizontal layers and filled with strawberry preserves.
A billowy cocoa whipped cream on top ties it all together. It’s the kind of showstopper that looks like it came from a European patisserie.
Chef Tips
- Beat the egg whites to stiff peaks before folding; this is where all the cake’s lift comes from
- Cool the cake inverted on a bottle or funnel to prevent it from collapsing under its own weight
- Use a long serrated knife with a gentle sawing motion to split the cake into even thirds
Ingredients
Directions
Oven 325℉ (160℃). Ungreased 10-inch tube pan.
CAKE: In large mixer bowl, beat egg whites with salt on MEDIUM speed of an electric mixer til soft peaks form.
Gradually add 1 cup sugar, beating on HIGH speed til stiff peaks form.
Set aside.
In small mixer bowl, beat egg yolks til blended.
Gradually add remaining ¼ cup sugar.
Continue beating til 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 til blended.
In sieve, place cocoa, cake meal and potato starch.
Gradually sift over egg mixture, folding gently til blended.
Fold in almonds.
Spoon batter into pan.
Bake 50 to 55 minutes or til cake springs back when touched lightly near center.
Immediately invert pan on heatproof funnel or bottle.
Cool completely.
Carefully run knife along sides of pan to loosen cake; remove from pan.
With long serrated knife, split cake horizontally into thirds.
Spread preserves between layers.
Garnish with heaping spoonful of cocoa cream.
COCOA CREAM: In a small mixer bowl, stir together sugar and cocoa.
Sift together.
Add whipping cream and vanilla.
Beat til slightly stiffened.
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