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Home > Recipes > Passover Cocoa-Orange Sponge Cake

Passover Cocoa-Orange Sponge Cake Recipe

Passover Cocoa-Orange Sponge Cake
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 170 -
Calories from Fat 0 -
Total Fat 3g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1/4 cup cake meal
  • 1/4 cup HERSHEY'S Cocoa
  • COCOA-ORANGE GLAZE (recipe follows)
  • 1/2 teaspoon freshly grated orange peel
  • 1 tablespoon orange juice
  • 1/2 cup potato starch
  • 7 eggs, separated
  • 1-1/4 cups sugar, divided
  • 1/4 cup sliced almonds


1. Heat oven to 300°F. Line bottom of 10-inch tube pan with parchment paper. Sprinkle almonds evenly in pan.

2. Beat egg yolks in large bowl until lemon colored. Gradually add 1 cup sugar, beating until thick. Stir in orange peel and juice. Stir together potato starch, cake meal and cocoa; fold into yolk mixture. Beat egg whites in separate large bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into prepared pan.

3. Bake 30 minutes. Without opening oven door, increase temperature to 325°F. Bake 15 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pan to wire rack. Gently peel off paper. Cool completely. Spread COCOA-ORANGE GLAZE over top. Remaining glaze can be served with cake. 12 to 16 servings.

COCOA-ORANGE GLAZE: Stir together 1 cup sweet orange marmalade, 1/4 cup HERSHEY'S Cocoa and 1/4 cup water in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Strain; discard orange peel. Cool to room temperature. About 3/4 cup glaze.

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