amocha sponge cake

Categories
Jewish
Cake/cookie
Dessert
Yield
1 servings
MeasureIngredient
Eggs, separated
½ teaspoon Salt
1 cup Finely chopped nuts
¼ cup Potato starch
½ cup Strong coffee
1¼ cup Sugar
2 teaspoons Cocoa
¾ cup Cake meal

Pour hot coffee over finely chopped nuts. Cool. Add 2 tsp. cocoa.

Beat whites with salt until they stand in soft peaks. Add half of sugar in gradually beating until stiff. Beat yolks well, add rest of sugar beating until thick. Add coffee mixture to yolks, blending well. Add sifted meal and starch and blend. Fold into beaten egg whites. Place in tube pan and bake in 325 F. oven for 1 hr. or longer.

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