Chocolate sponge cake

Yield: 6 servings

Measure Ingredient
¼ cup Cocoa
¾ cup Cake meal (??)
¾ cup Potato starch (??)
9 \N Egg whites
1¾ cup Sugar
9 \N Egg yolks
¾ cup Orange juice
¼ cup Water

Preheat oven to 350F. Sift together first three ingredients and set aside. In large metal bowl, beat egg whites until foamy. Gradually add sugar and beat until mixture is of meringue like consistency.

Using a rubber spatula, fold in yolks, one at a time, blending thoroughly. Combine orange juice and wate. Add to egg mixture alternately with sifted dry ingredients. Pour into ungreased angel cake pan and bake for 60-70 minutes until done. Top should appear dry. Invert and cool. Tester's note* Cake must be completey done or it will split apart when inverted...

Origin: Newspaper article talking about Passover and Jewish heritage.

Shared by: Sharon Stevens

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