From HERSHEY’S

Makes 1 cake

This year for Passover, try making this Cocoa Sponge Cake recipe for a sweet dessert that everyone will love.

INGREDIENTS

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

DIRECTIONS

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