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| Chocolate Passover Sponge Cake |
"A true chocolate sponge cake! Use brewed coffee or espresso powder mixed with water."
Ingredients :
- cooking spray
- 1/4 cup matzo cake meal, sifted
- 3/4 cup potato starch, sifted
- 10 eggs, separated
- 1 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup white sugar
- 3 tablespoons cold strong coffee
- 1/4 cup chopped walnuts, or to taste (optional)
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H45M |
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- Preheat oven to 325 degrees F (165 degrees C).
- Spray a 10-inch tube pan with cooking spray.
- Sift matzo cake meal with potato starch into a bowl; set aside.
- Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
- Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
- Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
- Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
- Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
- Spoon the batter evenly into the prepared tube pan.
- Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
- Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.
Notes :
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