Makes 1 cake
This year for Passover, try making this Cocoa Sponge Cake recipe for a sweet dessert that everyone will love.
7 eggs, separated
1/4 teaspoon salt
1 1/4 cups sugar, divided
2 tablespoons water
1 tablespoon orange juice
1/3 cup HERSHEY’S Cocoa
1/4 cup cake meal
1/4 cup potato starch
1/2 cup almond, ground
1 cup raspberry, apricot or strawberry, preserves
FOR THE COCOA CREAM
1/2 cup sugar
1/4 cup HERSHEY’S Cocoa
1 cup cold whipping cream (1/2 pt)
1 teaspoon vanilla extract
1.Heat oven to 325 degrees.
2.Beat egg whites with salt in large bowl on medium speed of mixer until soft peaks form. Gradually add 1 cup sugar, beating on high speed until stiff peaks form; set aside.
3.Beat egg yolks in medium bowl until blended. Gradually add remaining 1/4 cup sugar; continue beating until thick and lemon colored, about 3 minutes. Add water and orange juice; blend well. Gradually add egg yolk mixture to egg whites, folding with rubber spatula until blended. In sieve, place cocoa, cake meal, and potato starch; gradually sift over egg mixture, folding gently after each addition until blended. Fold in almonds. Spoon batter into ungreased 10-inch tube pan.
4.Bake 50 to 55 minutes, or until cake springs back when touched lightly near center. Immediately invert pan on heat-proof funnel or bottle. Cool completely. Carefully run knife along side of pan to loosen cake; remove from pan. With long serrated knife, split cake horizontally in thirds. Spread preserves between layers. Serve with heaping spoonful of Cocoa Cream for a dairy meal.
TO MAKE THE COCOA CREAM
Stir together 1/2 cup sugar and 1/4 cup HERSHEY’S Cocoa in medium bowl. Add 1 cup (1/2 pt) cold whipping cream and 1 teaspoon vanilla extract. Beat until slightly stiffened.
Find this recipe and more holiday treats at hersheyland.com