Passover Chocolate Sponge Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Yield: 6 servings 12 Eggs, separated 1 1/2 c Sugar 2 tb Cold water Juice and grated rind of 1 orange 1/2 lb Sweet chocolate, grated 3/4 c Matzo cake flour Preheat oven to 350^F. Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold water, orange juice, orange rind, chocolate and cake meal 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.
Return to RFCJ Archive Page