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Passover Cocoa Sponge Cake Recipe

Passover Cocoa Sponge Cake

Skill Level: Expert

Recipe Rating


  • 7 eggs
  • 1/4 teaspoon salt
  • 1-1/4 cups sugar
  • 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 ground almonds
  • 1 cup preserves (apricot, raspberry or strawberry)


  • 1. Heat oven to 325°F.
  • 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. Makes 12 servings.
  • 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. About 2 cups.

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