Chocolate Passover Sponge Cake

Ingredients

• Servings: 1
• cooking spray
• 1/4 cup matzo cake meal, sifted
• 3/4 cup potato starch, sifted
• 10 eggs, separated
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• 3 tablespoons cold strong coffee
• 1/4 cup chopped walnuts, or to taste (optional)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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 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.