Try this sponge cake recipe for the Passover / Pesach festival! The following recipe for sponge cake is one of many traditional dessert recipes that are made and served at many Passover / Pesach Seder tables in different Jewish communities. A sponge cake recipe will also come in many variations based on the basic sponge cake recipe, and the following cocoa-orange sponge cake recipe adds a taste of the Spring season by including orange juice in the ingredients.

Cocoa-Orange Sponge Cake Recipe

1/2 cup potato starch
1/4 cup cake meal
1/4 cup Hershey's cocoa
1 tablespoon orange juice
1/2 teaspoon freshly grated orange peel
1/4 cup sliced almonds
7 eggs, separated
1 1/4 cups sugar, divided
Cocoa/Orange Glaze (recipe below)

Instructions for the Cocoa-Orange Sponge Cake Recipe:

  1. Heat oven to 300 degrees Fahrenheit (150 degrees Celsius or Centigrade).
  2. Line bottom of 10-inch (25.40 centimeters) tube pan with parchment paper.
  3. Sprinkle almonds evenly in pan.
  4. In a large mixer bowl, beat egg yolks until lemon-colored.
  5. Gradually add 1 cup sugar, beating until thick.
  6. Stir in orange juice and peel.
  7. Combine potato starch, cake meal and cocoa; fold into yolk mixture.
  8. In a separate bowl, beat egg whites until foamy.
  9. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
  10. Gently fold egg whites into yolk mixture.
  11. Pour into prepared pan.
  12. Bake 30 minutes.
  13. Without opening oven door, turn heat to 325 degrees Fahrenheit (160 degrees Celsius or Centigrade).
  14. Bake 15 minutes more or until top springs back when touched lightly.
  15. Cool 10 minutes; remove from pan to wire rack.
  16. Gently peel off paper.
  17. Cool completely.
  18. Spread Cocoa-Orange Glaze over top.
  19. Serve remaining glaze with cake.

Serves 12 to 16.

Cocoa Orange Glaze Recipe:

1 cup orange marmalade
1/4 cup cocoa
1/4 cup water

Instructions for the Cocoa Orange Glaze recipe:

  1. Combine ingredients in small saucepan.
  2. Cook over medium heat, stirring occasionally, until mixture boils.
  3. Strain; discard orange peels from marmalade.
  4. Cool to room temperature.

Makes 3/4 cup glaze.

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