Passover Cocoa-Cream-Filled Sponge Cake


    Cocoa Cream:

Preheat oven to 325F.

For 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 until stiff peaks form. Set aside.

In small mixer bowl, beat egg yolks til blended. Gradually add remaining 1/4 cup sugar. Continue beating until 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 until blended.

In sieve, place cocoa, cake meal and potato starch. Gradually sift over egg mixture, folding gently until blended. Fold in almonds.

Spoon batter into ungreased 10-inch tube pan. Bake 50 to 55 minutes or until cake springs back when touched lightly near center. Immediately invert pan on heat-proof 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.

For cocoa cream:

In a small mixer bowl, stir together sugar and cocoa. Sift together. Add whipping cream and vanilla. Beat until slightly stiffened. Makes about 2 cups.