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Chocolate Passover Sponge Cake

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Chocolate Passover Sponge Cake



Ingredients :

  • cooking spray
  • ¼ cup matzo cake meal
  • sifted
  • ¾ cup potato starch
  • sifted
  • 10 eggs
  • separated
  • 1 cup white sugar
  • ½ cup unsweetened cocoa powder
  • ½ cup white sugar
  • 3 tablespoons cold strong coffee
  • ¼ cup chopped walnuts
  • or to taste (Optional)
  • Methods :

  • 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.
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