Difference between revisions of "Passover Chocolate Sponge Cake"
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* ¾ cup [[matzo cake meal|matzo cake flour]] | * ¾ cup [[matzo cake meal|matzo cake flour]] | ||
| − | == | + | == Procedures == |
# Preheat oven to 350 °F. | # Preheat oven to 350 °F. | ||
# Beat [[egg yolk]]s and [[granulated sugar|sugar]] until light and fluffy (about 7 minutes). | # Beat [[egg yolk]]s and [[granulated sugar|sugar]] until light and fluffy (about 7 minutes). | ||
Latest revision as of 12:47, 28 June 2012
Ingredients
- 12 eggs, separated
- 1½ cup sugar
- 2 tbsp cold water
- juice and grated rind of 1 orange
- ½ lbs sweet chocolate, grated
- ¾ cup matzo cake flour
Procedures
- Preheat oven to 350 °F.
- Beat egg yolks and sugar until light and fluffy (about 7 minutes).
- Add cold water, orange juice, orange rind, chocolate and cake flour.
- Gently fold in stiffly beaten egg whites.
- Pour into a 10-inch tube pan with removable insert.
- Bake for 55 to 65 minutes or until cake springs back when gently pressed.
- Cool completely, inverted on cake rack, before removing from pan.
