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Chocolate Passover Sponge Cake
Chocolate Passover Sponge Cake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Passover chocolate sponge cake with a hint of coffee for a delightful mocha flavor.
Ingredients:
  • 0.25 cup matzo cake meal, sifted
  • 0.75 cup potato starch, sifted
  • 10 eggs, separated
  • 3 tablespoons cold strong coffee
  • 0.25 cup chopped walnuts, or to taste
Instructions:
  • Heat up your oven to 325°F (165°C).
  • Grease a 10-inch tube pan with cooking spray.
  • Sift together matzo cake meal and potato starch in a bowl; set aside.
  • In a large mixing bowl, beat egg yolks with an electric mixer on medium speed until light and fluffy, approximately 3 minutes.
  • Gradually blend 1 cup of sugar into the egg yolks, beating until thick and pale, approximately 5 minutes. Mix in cocoa powder until fully incorporated.
  • Using an electric mixer with clean beaters, whisk egg whites in a separate bowl until foamy. Slowly add 1/2 cup sugar and keep whisking until stiff peaks form.
  • Gently fold in matzo cake meal mixture and coffee into the egg yolk-cocoa mixture.
  • Carefully incorporate one-third of the fluffy egg whites into the batter, preserving as much air as possible. Add the rest of the egg whites, folding until no white streaks are visible. Gently combine chopped walnuts.
  • Distribute the batter evenly in the greased tube pan.
  • Bake in the oven until the top of the cake forms small cracks and bounces back when gently pressed, around 45 minutes.
  • Gently slide a knife along the edges of the cake to release it from the pan. Flip the cake onto a wire rack to cool.

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