This is from the Hershey's website...
~~~~~
Passover Cocoa Sponge Cake
Skill Level: Advanced
* 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 ground almonds
* 1 cup preserves (apricot, raspberry or strawberry)
* COCOA CREAM (recipe follows)
Directions
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. 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.~@~@~@~@~@~@~@~
Rhonda G in Missouri
"Laughter is the shock absorber that eases the blows of life."
[Non-text portions of this message have been removed]
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