Passover
Cocoa-Orange Sponge Cake
- 1/4 cup sliced almonds
7 large eggs, separated
1 1/4 cups granulated sugar, divided use
1/2 teaspoon freshly grated orange peel
1 tablespoon orange juice
1/2 cup potato starch
1/4 cup cake meal
1/4 cup HERSHEY'S Cocoa
COCOA-ORANGE GLAZE (recipe follows)
- Heat oven to 300°F.
Line bottom of 10-inch tube pan with parchment paper. Sprinkle
almonds evenly in pan.
- 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.
- 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.
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.
Makes about 3/4 cup glaze.
Makes 12 to 16 servings.
Recipe and photograph provided courtesy of The Hershey
Company, Copyright ©1995-2005.
