How to Make Chocolate Passover Sponge Cake - A Step-by-Step Guide

Passover is a Jewish holiday that commemorates the Israelites' liberation from slavery in ancient Egypt. During this holiday, strict dietary restrictions are observed, including the avoidance of leavened bread and other wheat-based products. This means that traditional baking ingredients such as flour and yeast are off-limits. Despite these restrictions, there are still plenty of delicious and indulgent desserts that can be enjoyed during Passover, including this Chocolate Passover Sponge Cak...

Read more

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)

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 1 10-inch tube cake

  • 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.
  • Nutrition

    216 cal.

    • Total Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 155mg
    • Sodium: 60mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 7g
    • Calcium: 33mg
    • Iron: 2mg
    • Potassium: 126mg